Home › Fish and Meat Dishes › Nut Loaf (Sub. Meat Dish)

Nut Loaf (Sub. Meat Dish)

Blanche 1/2 cup each of almonds, pecans, English walnut meats; chop fine; mix well with 2 cups of bread crumbs, 2 tbsp. melted butter, 1 well beaten egg; season with salt to taste, sprig of celery, 1 tsp. onion juice. Add slowly enough boiling water to slightly moisten. Cover and let stand ten minutes. Then add enough more boiling water to make it of a consistency which can be molded into a loaf. Brush with melted butter and brown in a hot oven. Serve with sauce as follows: Tomato sauce-1 pint or 1/2 can tomatoes, 1 slice onion, salt to taste, strain, thicken with 1 tsp. flour, blended with 1 tbsp. butter; add 1 tsp. sugar; serve hot.

— Edith O. Robinson