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Gefulltes Brot (Stuffed Bread)

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  • 2 c Ground cold meat; (rare beef, ham, pork, veal or a combo. (or a combo of ground chicken, gizzards & livers)
  • 2 Pickles; finely chopped
  • 3 tb Minced onion
  • 3 tb Minced parsley
  • 1 ds Hot pepper sauce
  • 2 Eggs; hard-cooked & chopped
  • 1 tb Worcestershire sauce
  • Mayonnaise
  • 1 lg Loaf well-crusted french or vienna bread
  • Butter


Mix ground meat with next 6 ingredients. Bind well with mayonnaise so that you have a stiff paste. Cut both ends from loaf of bread. With a fork, remove the crumbs leaving a shell about 1/2" thick. Brush the inside well with soft butter and then force the meat mixture into the bread firmly, so that is has no air holes in it. Wrap in foil and keep in refrigerator for several hours before slicing. Source: Helen Jolly *P* mdfd30e NOTE: I made this 8/20/95. I used frozen, leftover flank steak from Sheryl's Flank Steak Salad recipe and about 3 thin slices, fried, of country ham from Craig. I used a long slender loaf of French bread and finally had to cut in in half to stuff it. Next time, I will cut it in half in the first place, making it much easier to "empty" of bread crumbs and to brush with butter. I wound up doing the stuffing part by rolling small, slender cylinders of the meat mixture, putting it in the hole and then mashing it down with a teaspoon (worked better than a Tblspn., fits better). Sometimes I put a long metal spatula down there and kind of spread it around. Also, the stuffing recipe makes MORE than enough. GREAT RECIPE...DELICIOUS! Freddie J. Posted to MC-Recipe Digest V1 #1063 by "M. Hicks" <> on Jan 30, 1998