VEAL AND MUSHROOM LOAF|
Chop 2 pounds cold roast veal quite fine; mince a dozen
olives and the same number of French (canned) mushrooms. Mix
all together in a bowl and season with a teaspoon each of salt,
pepper and onion juice. Have ready a cup of strained gravy or
stock and wet the mixture with it. Unless the gravy be quite
thick it is well to add 1/3 package of gelatin. The mixture
should not be too soft. Pack in greased mold and set in pan of
boiling water. Put into the oven and cook an hour. When cold
and stiff, turn out.
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