Veal Loaf
1 tablespoon chopped Parsley 1 tablespoon lemon juice, if desired cup dry crumbs 2 tablespoons tomato catsup. cup milk 1 egg 1 onion Select lean veal, remove skin and membrane, chop fine with salt pork. Add crumbs, seasoning. Brown minced onion in little fat, before adding. Beat egg slightly, add with milk, mix well. Pack in a bread pan, smooth evenly on top and bake in slow oven two hours, basting frequently with cup bacon fat. Meat may be shaped into loaf in roaster and baked in oven. May be served hot, with brown gravy or tomato sauce, or may be used cold. 2 pounds veal (from round) Salt