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.