1/2 cup (1 stick) butter, slightly softened
1 cup brown sugar
1 heaping teaspoon ground cinnamon
1 heaping teaspoon ground nutmeg
1/8 teaspoon ground allspice
1/4 teaspoon powdered ginger
1/2 teaspoon angostura bitters (in the condiments section)

To make the mix, place the softened (but not melted) butter in a medium bowl.  Add the brown sugar gradually, and cream the butter and the sugar together, mixing well.  Mix in the spices and bitters.  Store tightly covered in the refrigerator for up to several months, or use immediately.
 
To use the mix, stir  1–2 teaspoons of the butter/spice mix into 2 ounces of dark rum and 4 ounces of boiling water for each serving.  Yields 20 servings.
 
Submitted by J. Bildner & Sons Cookbook to

Best of the Best from New England Cookbook

 

1 loaf day-old Italian or French bread

HERB BUTTER:
1/4 cup butter, melted 
1/2 teaspoon thyme
1/2 teaspoon dill
1/2 teaspoon oregano
1 tablespoon minced parsley

STUFFING:
11/4 pounds ground round steak
1 teaspoon salt
1/2 teaspoon pepper
1/2 medium onion, diced
1 teaspoon prepared mustard
1 tablespoon ketchup
1 tablespoon Worcestershire sauce
1 egg, beaten
1 teaspoon freshly ground pepper
1/2 cup bread crumbs (from loaf)
 
Remove 2-inch thick slice from each end of bread and scoop out inside, leaving 3/4-inch crust on all sides.  Brush inside and each end with Herb Butter.  Mix Stuffing and pack into hollow loaf.  Replace bread ends and wrap loaf loosely in foil.  Bake at 350 degrees for 11/2 hours. Yields 6–8 servings.

 

Note:  Tarragon mustard may be thinned with mayonnaise as an optional sauce to be spread over slices as they are served.  Pack hot to serve at room temperature or serve cold. 

 

Submitted by The Albany Collection to
Best of the Best from New York Cookbook