Page:Browne - The Plain Sailing Cook Book.djvu/48

 

VEAL LOAF

• MATERIALS
• 2 pounds veal
• ⅛ pound ham
• ⅛ pound salt pork
• ½ cup bread crumbs
• ¼ cup milk Small bowl
• 2 tablespoons butter
• ½ teaspoon salt
• ½ teaspoon paprika
• ½ teaspoon onion juice
• ½ lemon
• 1 egg

• UTENSILS
• Mixing-bowl
• Tablespoon
• Grater
• Lemon-squeezer
• Dover beater
• Small saucepan
• Bread-pan

 

DIRECTIONS

1. Have the veal, ham, and salt pork finely minced by the butcher.
2. Put the bread crumbs in the mixing-bowl, add the milk, and let stand ten minutes.
3. Squeeze the juice from the lemon and grate the surface from the rind.
4. Put the meat into the mixing-bowl, stirring it with the crumbs and milk.
5. Add the salt, paprika, onion, and lemon, and mix well.
6. Melt the butter in a small saucepan and add it to the mixture in the bowl.
7. Beat the egg and add it to the mixture, stirring the whole thoroughly.
8. Pack the mixture into a buttered bread-pan, and bake one and one-half hours in a slow oven.
9. Turn the loaf out on a platter, and allow it to cool before serving.

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