Veal Loaf II
2 lbs veal
1/2 lb pork
2 slices bread
1 pod garlic
1 bell pepper
1 stalk celery
To the ground meat (run through meat chopper twice to have extra fine) add seasoning, salt
red pepper, black pepper, and work in bread that has been softened and squeezed dry, pafck and
work until it holds together then dip, and roll in flour and dust free of loose flour, drop into lard enough
to keep from sticking and brown thoroughly all around, then drop around all the chopped onion, garlic, celery
bell pepper, and carrots and fry slowly, cover with water and let cook, (keeping covered) slowly about
1 1/2 hours until well done through loaf, turning occasionally, makes a delicious gravy, and the loaf does not
break into pieces.
Serve with rice or creamed potatoes.
Keeps several days in ice box and may be sliced cold.