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Show Lunch Meat Loaf. Boll together a veal or pork shank nnd two pounds of lenn veal, adding enough wnter to mnko a cup of stock by the time the meat is tender. Tako from the fire, cut tho meat fine, set the stock aBldo to get cold enough to skim free of fnt, and tnko out tho shank. Stir the meat Into tho liquor, season with salt, pepper and a dash of kltch en bouquet, return to tho flro, bring to the boil, stir in two hard-boiled eggs, cut into bits, pour Into a mold and set 4slde jntil cold nnd firm. |