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Show 4 Mary's Kitchen j 1 9 MEAT LOAVES. Meat loaves may be served hot or cold If served hot they should be accompanied by a sauce of some sort ! preferably tomato. If served cold, mustard sauco or horseradish sauce adds piquancy. Both beef and veal are used for a meat loaf, but always ln combination combina-tion with pork Beef veal and pork .are sometimes combined. BEEF AND VEAL. LOAF. Three-quarters pound lean pork, 1 pound lean veal, 1 1-2 pounds lean beef, 1 cup bread crumbs, 1 cup milk. 1 .I. ssertspoon salt. 1-2 teaspoon pepper. pep-per. 2 eggs. 3 slices fat salt pork. Have meat ground very fino b the butcher. Season wllh salt and pepper and mix well It will be necessary ; to use the hands to mix the meat i thoroughly. Add bread crumbs, milk and eggs slightly beaten. Mix well and shape in loaf. But ln a long pan and lay the slices of salt pork over the top of loaf Pfnir three-quarters cup boiling water ln the pan and make 20 minutes min-utes in a hot oven. Reduce the heat and cover with buttered paper Bake one hour and 15 minutes longer. Serve hot with tomato or brown sauce. Or 1 let cool and serve cold VBAJL JXF. Two nounifa i,... nni i pork, 2 eggs, 4 large soda crackers, 1-2 cup cream. 1 dessertspoon salt, I 1-2 teaspoon peppc-r. -1 thin slices I bacon. Have veal and pork ground very tine Mix well Boat ogs and add to meal ( rin.il, ,-n , w . a j i . le-rnati y with cream to first mlx-I mlx-I ture. Add seasonings and mix well Form Into a loaf and put in a deep ; pan. Cover with bacon and bake an hour In a moderate oven. Baste every ev-ery 1G nilnutei. BEEF LOAF, Two pounds round steak, 1-2 pound lean pork. 3 eggs, 3 tablespoons melted melt-ed butter. 1-4 cup sweet milk. 6 soda Crackers, 2 tablespoons minced onion 1 tablespoon minced celery, l table-1 table-1 tablespoon minced celeiy 1 tablespoon table-spoon lemon Juice, l tablespoon salt, l- teaspoon pepper. Have meat ground very fine and mix Well Beat egga and "add to meat Add remaining ingrccients alternating the finely rolled crackers with the milk Shape In a loaf, put In a deep pan and cover with buttered papei -Baste every io minutes with bollins water and melted butter. To make the liquid for basting add two tablespoons table-spoons butter to one cup boiling wa-i time tW tab,C8Pon9 each' (Copyright 192. NEA Service ) I oo |