River Wissey Lovell Fuller

Aberdeen Roll

February 2005

Another delicious recipe from the village kitchen

Aberdeen Roll

Serves 4

Can be eaten hot or cold


225g / 8oz streaky bacon

225g / 8oz minced beef

1 large onion

1 clove of garlic

75g / 3oz rolled oats

1 tablespoon Worcester sauce

1 teaspoon of made mustard

1 teaspoon Salt & Pepper mix

1 beaten egg

150ml / 1/4 pint of stock


1. De-rind bacon and cut into strips. Skin and chop onion, crush garlic to a cream with a little salt. Mix well with minced beef; mince this mixture well using fine cutters.

2. Add oats, sauce, mustard and salt and pepper mix. Mix in beaten egg and add a little stock if mixture is dry.

3. Grease 1/2 kg / 1 lb loaf tin and press mixture in firmly.

4. Cover with foil. Stand in a small roasting tin containing enough water to come well up the sides of the loaf tin.

5. Cook in a moderate oven, Gas 4, 350 degreesF, 180 degreesC for 2 hours.

6. Remove from tin, smother with fried onion rings and serve with tomato or brown sauce and jacket potatoes.

To eat cold:

1. Do not remove from tin but pour in at once as much boiling stock as it will absorb, pressing mixture gently with back of a spoon.

2. Cover with foil and place a weight on top. Leave over night in a cool place.

3. Turn out of mould, roll in dried bread crumbs and serve sliced with potato salad.

Village Kitchen

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