The New century cook book

Four pounds of lean veal, one one-half pounds of salt pork, chopped fine and well mixed, one teaspoon salt, one-half teaspoon pepper, one cup bread crumbs, two eggs, mold in a nice loaf and place in a dripping pan, filled part full of water; bake three hours in a moderate oven, basting often; when done let stand in pan until cold. Mrs. R. T. Reeve. Veal Loaf. Three pounds raw veal, chopped fine with one-fourth pound salt pork, three well beaten eggs, six butter crackers rolled fine, one tablespoon salt, one and one-half tablespoon of sage, one desert spoon pepper, one-half teaspoon cloves, mix in a loaf, stick bits of butter over top, bake two hours in a tight roasting pan if possible. Mrs. W. A. Lowell. [illustration: New Century Cook Book.] Veal Loaf. Three pounds uncooked veal, three-fourths pound salt pork, both ground fine, one cup rolled crackers, two eggs well beaten, one teaspoon sugar, four teaspoons salt, two teaspoons pepper, bake two (2) hours. Mrs. A. O. McLain. Veal Loaf. Three pounds of veal chopped with two slices of salt pork, six rolled crackers, one teaspoon pepper, one tablespoon salt, one-half teaspoon mace, three hard-boiled eggs, grated, one nutmeg. Mix well and bake two hours, basting with a little butter and water. Excellent. Mrs. L. C. Pitner. Veal Loaf. To every two pounds of veal add one-half pound of salt pork (have it ground in machine), then add salt and pepper to taste. Three well beaten eggs, four soda crackers, rolled fine. Mix thoroughly, cover the bottom of granite dish with water, put meat in and press down firm; beat another egg and pour over top, and bake in slow oven two hours. Beef may be used instead of veal, if preferred. Mrs. Watson. Veal Loaf. Three pounds veal, chopped fine, six rolled crackers, three hard boiled eggs, one teaspoon pepper, one tablespoon salt, onehalf teaspoon mace, one nutmeg, one-half pound salt pork. Mix well and bake in loaf two hours. Baste with water and butter. Mrs. George Metcalf. Veal Loaf. Three pounds lean veal, boiled and chopped or minced fine, three rolled crackers, two eggs, one-half cup butter, two cups water, in which the meat was boiled. Season with sage, salt and pepper. Mix well and bake two hours slowly. Mrs. R. M. Hitchcock. Veal Loaf. Three pounds veal, chopped fine, one-half pound salt pork, chopped fine, three eggs, pepper to taste, salt to taste, sage to taste, piece of butter size of egg, five Boston crackers rolled fine, stir with the eggs and butter, one cup hot water. Pack in a bread pan and bake three hours. Slice when cold. Mrs. Mick. New Century Cook Book. Veal Squabs. Have veal cutlets cut quite thin, make a dressing of bread crumbs as for roast turkey, season the dressing with a little finely chopped onion, spread each cutlet with the dressing. Lay a good sized oyster in the center of each cutlet, roll up tightly and tie with stout white cotton; place in a dripping pan, pour in a cup of hot water, cover and bake till meat is done; thicken the gravy and pour it around the squabs as they lie on a hot dish. Mrs. Ruth McElwain. Pressed Veal.