Calves' Livee En Casseeole

Ingredients

• 1 cup of celery
• 1/4 pound of salt pork
• 3 cup oi water
• 2 cup of fine crumbs
• 1 cup of cracker crumbs
• 1 teaspoon of pepper
• 1 egg
• 1 beaten egg
• three lbs
• 3 eggs
• salt
• pepper
• sage

Directions

1. 76 THE USEFUL COOK BOOK

2. (Shopped or diced vegetables, surround with same, and add seasoning and cup of stock or hot water. Cover and cook in moderate oven about 1 hour. Vegetables, 1 cup of celery, i/i cup each turnips, carrots, onions and a little parsley. Potato balls may be added last half hour if desired.

3. Mes. C. a. Maetin.

4. BEEF LOAF. Use round steak ; for every pound, use 1/4 pound of salt pork. Put all this through the meat grinder, add i^ cup of bread crumbs, 1-3 cup oi water, 1 egg, l^ teaspoon of salt and a little pepper. Form in a loaf in a pan and lay thin strips of salt pork over the top. Bake in a quick oven, allowing about 30 minutes to a pound.

5. Mks. H. Wade Hibbaed.

6. BEEP LOAF. One ib. chopped lean beef; i/4 &• fat pork (fresh preferred); 1 beaten egg ; ^2 cup of fine crumbs. Season with salt and pepper, mix into loaf. Bake 1 hour. Mes. M. A. Geant.

7. BEEF LOAF. Three lbs. beef run through a chopper ; 14 *• of salt pork ; 1 cup of cracker crumbs; 3 eggs, well beaten; % teaspoons of salt; 1 teaspoon of pepper ; sage to taste. Make in loaf, and bake 3% hours. Put a little water in pan and baste often. C. E. Mooee.

Nutrition, whole recipe (rough)

Counts 7 of 8 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.