| How To Cook: |
|
|
1. Mix the meats and add the rolls, which have been soaked in the milk and water, squeezed well and put through the mincer.
|
2. Add the chopped bacon, parsley, onion previously fried, egg, salt and pepper and mix very thoroughly.
|
3. Put the mixture into a loaf tin which has been greased and sprinkled with breadcrumbs.
|
4. Pour over 2 oz. of melted lard and bake in a moderate oven (350°F) for 1˝ hours.
|
5. After the first ten minutes, pour over the stock and baste the loaf frequently.
|
6. When cooked, skim off the fat from the gravy, add the cream, boil it up and pour over the loaf.
|
|
