Veal Loaf
I cup of bread crumbs I teaspoonful of salt I teaspoonful of onion juice ½ pound of ham 2 eggs 1½ teaspoonful of pepper 1/2 teaspoonful of sage 1/2 teaspoonful of cloves 1/2 teaspoonful of allspice Chop the uncooked veal and ham very fine; add to them all the other ingredients, the eggs well beaten; mix thoroughly, and press into a square pan to mould. Turn it out on a baking pan, brush it over with beaten egg, and bake in a slow oven for two hours, basting three or four times while baking with a tablespoonful of butter melted in a half cup of boiling water. Serve cold, cut in thin slices.