The Fireless Cook Book / A Manual of the Construction and Use of Appliances for Cooking by Retained Heat, with 250 Recipes

by Margaret Johnes Mitchell

Veal Loaf

• 2 cups minced veal
• 2 eggs
• ¹⁄₄ cup melted butter
• 1 cup soft bread crumbs
• ¹⁄₈ teaspoon pepper
• 1¹⁄₂ teaspoons salt
• 2 tablespoons chopped parsley
• 2 tablespoons chopped onion
• ¹⁄₄ inch slice fat salt pork
• ¹⁄₂ teaspoon ground sage

Wipe meat from the cheaper cuts of veal, remove the fat and toughest membranes, and put it through a fine food-chopper. Mix the seasonings with the crumbs, add the melted butter, mix these with the veal, add the pork and, lastly, the eggs. Put the mixture in a well-buttered one-quart brown bread mould or water-tight can. Spread it level but do not pack it in the mould. Stand it in a large cooker-pail with enough boiling water to come at least two-thirds of the way up the mould. Boil it for twenty minutes and put it into the cooker for four hours. Serve it either hot or cold.

Serves eight or ten persons.