CHICKEN LOAF
This delightful old southern dish is always welcomed by the family. Put the meat picked from the carcass and neck, with the giblets, through the food chopper, about one and one-half cups. Mince fine one-half cup of bacon and sufficient onions to measure one cup. Brown the bacon and simmer the onions in the bacon fat until tender, taking care not to brown. Now add
Two and one-half cups of cold cooked rice,
One cup of very thick cream sauce,
One cup of fine bread crumbs,
One tablespoon of Worcestershire sauce,
One and one-half teaspoons of salt,
One teaspoon of white pepper,
One well-beaten egg.
Mix thoroughly, then pack into well-greased and floured loaf-shaped pan. Set the pan in a large one containing warm water and bake for one hour in a slow oven. Remove the pan containing the water and let the loaf stay in the moderate oven for fifteen minutes. Serve with parsley, cream or tomato sauce while hot; cut the balance cold and serve with mayonnaise or tartare sauce.