Ingredients
- 1 elk (ground)
- 300 ml water
- 250 gr flour
- 160 ml milk
- 50 gr shortening
- 30 gr onions (sliced)
- 30 ml tomato catsup
- 16 gr flour
- 9 gr baking powder
- 2 gr salt
- 2 ml prepared mustard
- 1 gr pepper
- 1 slice bacon
Melted butter or margarine Saute' bacon and onions until slightly browned. Add meat, salt, pepper, and cook until browned. Add 2 tablespoons flour and blend. Add water, mustard, and catsup. Bring to a brisk boil, stirring constantly. For shortcake, sift flour, baking powder and salt together twice. Cut in shortening. Add milk gradually, mixing to soft dough. Turn out on and knead slightly. Roll 1 cm thick and cut with floured 8 cm biscuit cutter. Place half the biscuits on baking sheets, brush with melted butter and place remaining biscuits on top. Bake in hot oven (425 degees F.) dozen to 15 minutes. To serve split shortcakes and pile meat mixture between halves.
