Miss Daniel’s Meat Loaf

Ingredients

• 1 pound fresh pork
• 1 cup milk
• 1 pound veal
• 1 tablespoon salt
• 2 pounds beef
• 1/2 teaspoon pepper
• 1 cup bread crumbs
• 3 eggs, slightly beaten
• 6 slices fat salt pork

Method

1. 1

   Chop meat finely, mix, and add remaining ingredients (except salt pork) in order given.

2. 2

   Shape in loaf, put in pan, and lay across top 6 thin slices fat salt pork.

3. 3

   Roast 1.5 hours in hot oven (400° F.), basting every 10 minutes, at first with 1/4 cup hot water and after that has gone with fat in pan.

4. 4

   Remove to platter, pour around Tomato Sauce or Brown Sauce, and garnish with parsley.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 130. The excerpt below is the record exactly as published.

MISS DANIEL’S MEAT LOAF 1 pound fresh pork 1 cup milk 1 pound veal 1 tablespoon salt 2 pounds beef VY teaspoon pepper 1 cup bread crumbs 3 eggs, slightly beaten 6 slices fat salt pork Chop meat finely, mix, and add remaining ingredients (except salt pork) in order given. Shape in loaf, put in pan, and lay across top 6 thin slices fat salt pork. Roast 114 hours in hot oven (400° F.), basting every 10 minutes, at first with 14 cup hot water and after that has gone with fat in pan. Remove to platter, pour around Tomato Sauce (p. 198) or Brown Sauce (p. 196), and garnish with parsley. 1 small onion, peeled and finely chopped, may be added. PORK 315 GERMAN LOAF 1 pound ham 1 teaspoon pepper

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