Veal Loaf Recipe 3 ingredients

• 3½ pounds lean veal
• ½ pound salt pork
• 6 soda crackers rolled fine or 1 cup fine-bread crumbs
• 2 eggs
• 1 small onion, chopped fine
• 1 teaspoonful chopped parsley
• a little grated nutmeg
• ½ teaspoonful kitchen bouquet
• salt and pepper

To prepare this Veal Loaf Recipe 3, first chop or grind the veal and pork, or have it done by the butcher. Mix the onion and seasoning well with the meat; add the crumbs and beaten egg. If too dry, add sufficient water to moisten. It should be sufficiently moist to retain its juiciness after baking. A good way is to moisten the crumbs before mixing, as some will absorb more than others, and the loaf is not good, if dry all through when done.

Make into an oval-shaped loaf and bake in a pan not much larger than the loaf, but with sufficient room to hold liquor for basting. Pour a little hot water in the pan; sprinkle bread crumbs and butter over the top, or lay thin slices of salt pork or bacon over, and bake two hours in moderately hot oven, basting frequently with liquor in the pan.