Two and a half pounds meat taken from fillet or shoulder, or wherever the meat is free from fat. Take out all the little white, fibrous or sinewy particles, and chop very finely, almost to a paste. Mix in rolled cracker crumbs with one egg to hold it together, a little butter, red and black pepper, and salt to taste.
Form into a small loaf; dredge with the cracker crumbs, and put several little pieces of butter over the outside. Set this loaf uncooked, with about one quart water or some broth, in a pan; put it in the oven and baste constantly for two hours, and when taken out to cool, pour any remaining liquid over the loaf. It ought to cut in slices and be quite compact—no caverns in the inside of the loaf.—Mrs. G. P.
Veal Cake.
Take one and a half pounds veal, and half a pound of bacon, stew together with very little water, a little salt and pepper, thyme and parsley.
When the veal is tender, cut into small square pieces, as also the bacon.
Boil four eggs hard and slice them up, and chop some raw parsley fine.
Take a mould or small bowl, lay the slices of egg in a kind of pattern prettily at the bottom of it. Sprinkle the parsley between the slices. Add veal, bacon, and more egg alternately, pepper and salt to taste, and a little grated lemon-peel, also some more parsley, and so on until the bowl is nearly full. Fill up with the gravy the veal was boiled in, which ought to be very rich. Let it stand until quite cold, then turn out on a flat dish. The slices cut firmer and more solid when the cake is made the day beforehand, which it is best to do if the weather permits.—Mrs. R. P.
Sweetbreads.
Three good throat sweetbreads will make a dish. Blanch them well and lay in cold water, then take out and dry well. Add egg, bread crumbs, and herbs.
Put on a dish and brown in an oven. Eat with mushroom or tomato sauce.—Mrs. R.