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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. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. Help Us Improve The Database! If you've tried this recipe, tell us how you liked it on a scale of 1 to 5 (1 = I didn't like it, 5 = I liked it very much): Haven't tried it 1 - Didn't like it 2 - Liked it at little 3 - So-so 4 - Good 5 - Great! Was this recipe an exact duplicate of another recipe in the database? Yes No Was this recipe incomplete, incorrect, or confusing in any way? Yes No Short comment about this recipe: (50 characters or less.) Thanks for your help!