Spiced Veal.
Take three pounds lean veal, parboiled, and one-fourth pound salt pork, each chopped fine; six soft crackers pounded; two eggs beaten; two teaspoonfuls of salt, three peppers, one nutmeg and a little thyme or summer savory. Mould up like bread, and place in a pan, leaving a space all around, in which place some of the water in which the meat was boiled. Bake until quite brown, and slice when cold.