Mrs. Fryer's Loose Leaf Cook Book

The loose-leaf cookbook, c.1917 — built to be taken apart, from the principles of cookery through fireless cooking and school lunches.

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Veal Loaf (Pounds chopped veal crackers)

3 pounds chopped veal 4 crackers Butter size of egg 3 eggs 3 tablespoons milk 1 large tablespoon salt 1/2 teaspoon pepper 1 tablespoon sage Mix the veal with the crackers rolled very fine; add the butter, eggs, milk, salt, pepper and sage. Mix all together and form into a loaf. Bake three hours in the cooker, using both radiators.

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