Veal Loaf
This dish may be served cold, or hot, with the sauce given below; two and one-half pounds of veal; one-half pound of salt pork; two teaspoons of salt; one-half teaspoon of pepper; one teaspoon of chopped onion; one-half cup of cracker crumbs; one-fourth cup of water or stock; one egg; two tablespoons of butter; one-half teaspoon of sage. Chop the veal and pork very fine and add all the other ingredients, except the butter. Mix all well together with the hands. Butter a small pan or deep pie tin, and press the mixture into it like a loaf, making it about three inches high. Cook for two hours in a rather hot oven, basting with another half cup of water or stock in which the butter has been melted. Serve with the following sauce: two tablespoons of butter; two tablespoons of flour; one cup of milk; salt and pepper to taste. Heat the butter hot and stir in the flour. When well browned, draw the pan back and slowly add the milk. Boil for three minutes stirring all the time; add salt and pepper and set back to keep hot. Pour into the sauce the gravy that remains in the pan after baking the loaf, and having stirred the sauce well, turn it over the loaf and serve.