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Veal Loaf

Take up the shoulder Strain the gravy and Garnish with a puree and serve with maitre Chop very fine four pounds of raw lean veal, a quarter of a pound each of ham and salt pork. Mix with the meat one cup of stale bread crumbs soaked in milk, a quarter of a cup of melted butter, one teaspoon each of salt, paprika and onion juice, one-quarter teaspoon each of allspice, cloves and nutmeg, the grated rind and juice of one lemon and two well-beaten eggs. Press into a buttered bread pan and cover the top with lardoons of salt pork; bake one hour. Cut when cold into thin slices.