Meat Roll
Take I pound each of lean beef, veal and pork.
Remove all gristle, put through the food chopper and mix well, adding I 1/2 cupfuls of fine crumbs made from stale bread sliced, toasted in the oven until lightly colored, then pounded or passed through the food chopper and sifted; 3 wellbeaten eggs, I cupful of water, I tablespoonful of salt, ½ teaspoonful of white pepper or paprika, I onion grated, 1/4 of a teaspoonful each of grated nutmeg and curry powder. Work thoroughly with the hands and shape in a loaf. Arrange in a shallow pan, cover the top with thin slices of larding pork and bake for one hour and a quarter in a hot oven, basting every fifteen minutes.
Serve either hot or cold-it is especially good sliced cold for luncheon or supper.