Veal Loaf

Veal Loaf

Ingredients:
1 1/2 pounds of veal and
2 strips of salt pork, chopped together.
1/2 cup of bread−crumbs.
1 beaten egg.
1/2 teaspoonful of grated nutmeg.
1/2 teaspoonful of black pepper.
1 1/2 teaspoonfuls of salt.

Directions:
Bake three hours.
Have the butcher chop the meat all together for you; then put everything together in a dish and stir in the egg,
beaten without separating, and mix very well. Press it into a bread−pan and put in the oven for three hours by
the clock.
Every half−hour pour over it a tablespoonful hot water and butter mixed; you can put a tablespoonful of butter
into a cup of water, and keep it on the back of the stove ready all the time; after the meat has baked two hours,
put in a piece of heavy brown paper over the top, and keep it there till it is done, or it may get too brown. This
is to slice cold; it is very nice for a picnic.
Pressed Chicken
This was one of the things Margaret liked to make for Sunday night supper. Have a good−sized chicken cut
up, and wipe each piece with a clean, damp cloth. Put them in a kettle or deep saucepan and cover with cold
water, and cook very slowly and gently, covered, till the meat falls off the bones. When it begins to grow
tender, put in a half teaspoonful of salt. Take it out, and cut it up in nice, even pieces, and put all the bones
back into the kettle, and let them cook till there is only about a pint and a half of broth. Add a little more salt,
and a sprinkling of pepper, and strain this through a jelly bag. Mix it with the chicken, and put them both into
a bread tin, and when cold put on ice over night. After it has stood for an hour, put a weight on it, to make it
firm. Slice with a very sharp knife, and put on a platter with parsley all around. This is a nice luncheon dish
for a summer day, as well as a supper dish.
When you have bits of cold meat which you cannot slice, and yet which you wish to serve in some nice way,
make this rule, which sounds difficult, but is really very easy:
Meat Soufflé
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