| 2½ pounds raw veal | 1 cup dried and sifted crumbs |
| ¼ pound salt pork | ½ cup boiling water |
| ½ teaspoon pepper | ½ cup milk |
| 2 teaspoons salt |
Put veal and pork through the meat chopper; add pepper, salt, crumbs, water, and milk. Mix well, press into a deep pan, cover with paper, and bake slowly for two hours. Serve hot or cold. A teaspoon each of poultry seasoning and grated onion may be added.
158.—VEAL LOAF (Boiled)
| 4 pounds knuckle of veal | 4 cups hot water |
| 1 onion | ½ package gelatine |
| 1 bay leaf | ¼ cup cold water |
| 4 cloves | Juice of 1 lemon |
| 2½ teaspoons salt | 1 hard-boiled egg |
| ½ teaspoon pepper | 2 gherkins |
Cook veal with seasonings in hot water until meat is very tender; strain, remove fat and bone, and chop meat; soak gelatine in cold water, add to strained stock in which meat was cooked, add meat and lemon juice, cool, and turn into deep pan which has been garnished with slices of hard-boiled egg and pickles sliced lengthwise. Put in the ice-box for several hours before serving.
159.—POTTED HEAD
| 1 calf's head | ½ teaspoon paprika |
| 1 pound lean fresh pork | 1 teaspoon onion juice |
| 6 cups boiling water | 1 teaspoon poultry seasoning |
| 1¾ teaspoons salt |
Have head split and dressed at the market; singe, wash well, put in kettle with pork and boiling water, cover, and simmer three hours. Remove bones, and put meat through chopper; reduce stock to one and one-half cups, strain, and add, with seasonings, to the meat. Press into a bread pan and put in a cold place. Serve sliced cold, or dip slices in egg and crumbs, and fry in deep fat.
160.—BRAISED LIVER
| 3 pounds liver | ½ teaspoon salt |
| 1½-inch cube salt pork | 1/8 teaspoon pepper |
| 1/3 cup onion finely chopped | 2 cups boiling water |
| 1/3 cup celery finely chopped | ¼ cup flour |
| 1/3 cup carrots finely chopped |