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Veal Loaf with Creole Sauce

3 lbs. veal. 3/4 lb. fat pork. 1 onion.

Put the veal, pork and onion together through the meat grinder. With these mix two cups of fine bread crumbs and season highly. Beat two eggs and add to the mixture. Roll in the shape of a loaf and bake in oven one hour, or until done. Baste as you would chicken. It is a good idea to squeeze the juice of a lemon over the loaf before putting in the oven. This improves the flavor and gives more liquor with which to baste. Serve with Creole sauce.