Veal Loaf
Chop two pounds of lean veal and one fourth pound salt pork; add one cup cracker crumbs, three beaten eggs, one teaspoon salt, few grains cayenne, one teaspoon onion juice, and one tablespoon lemon juice.
Moisten with well-flavored beef or veal stock. Press in buttered bread pan, cover. Baste occasionally during baking. Bake one hour.