2 cups minced veal
2 eggs
¹⁄₄ cup melted butter
1 cup soft bread crumbs
¹⁄₈ teaspoon pepper
1¹⁄₂ teaspoons salt
2 tablespoons chopped parsley
2 tablespoons chopped onion
¹⁄₄ inch slice fat salt pork
¹⁄₂ teaspoon ground sage
Wipe meat from the cheaper cuts of veal, remove the fat and toughest
membranes, and put it through a fine food-chopper. Mix the seasonings
with the crumbs, add the melted butter, mix these with the veal, add the
pork and, lastly, the eggs. Put the mixture in a well-buttered one-quart
brown bread mould or water-tight can. Spread it level but do not pack it
in the mould. Stand it in a large cooker-pail with enough boiling water
to come at least two-thirds of the way up the mould. Boil it for twenty
minutes and put it into the cooker for four hours. Serve it either hot
or cold.
Serves eight or ten persons.