Lemon Veal.
3 lbs. of raw, lean veal, chopped fine.
½ lb. of fat salt pork, also minced.
1 small onion, minced.
A pinch of lemon peel.
2 lemons peeled and sliced.
3 eggs beaten light.
1 cup well-seasoned and strained tomato sauce.
Pepper and salt.
Rolled cracker.
Work meat, eggs, onion and seasoning up soft with the tomato-sauce, and stir in enough cracker to enable you to mould it with your hands. Press firmly into a wet bowl, and invert upon a pie-dish, withdrawing the bowl cautiously. Now, sift cracker-dust thickly all over it, and cover the top and half-way down the sides with thin slices of lemon. Bake one hour in a good oven; pick off the lemon with care and dispatch, and brown nicely on the upper grating of the oven. Serve in the pie-dish.