R. R
Veal Loaf.
Two and a half pounds meat taken from fillet or shoulder, or wherever the meat is free from fat. Take out all the little white, fibrous or sinewy particles, and chop finely, almost to a paste. Mix in rolled cracker crumbs with one egg to hold it together, a little butter, red and black pepper, and salt to taste. Form into a small loaf; dredge with the cracker crumbs, and put several little pieces of butter over the outside. Set this loaf uncooked, with about one quart water or some broth, in a pan; put it in the oven and baste constantly for two hours, and when taken out to cool, pour any remaining liquid over the loaf. It ought to cut in slices and be quite compact--no caverns in the inside of the loaf.--Mrs. G. P.