Stale white bread-crumbs, 11/2 cups,
Nut-meats, 1 cup,
Green pepper, 1,
Lemon, 1 (juice, only),
Butter, 2 teaspoons,
Salt, 1 teaspoon,
Soak the bread in all the milk it will take up. Chop all fine, shape in a loaf and put into a greased pan and bake for 20 or 30 minutes. Chicken or beef gravy may also be used to moisten. This may also be used for croquettes. Garnish with slices of orange, and sprigs of parsley.
Stale white bread-crumbs, 3 pints,
Milk, 1 pint,
Nut-meats, 3 cups,
Melted butter, 1/3 pound,
Celery, cut fine, 1 pint,
Salt, 11/2 teaspoons,
Ground black pepper, 1/2 teaspoon,
Cayenne, 1/4 teaspoon,
Dried sage leaves, 1 teaspoon,
Summer savory, 1/8 teaspoon,
Minced parsley, 1 tablespoon,
Sour apple (cut fine), 1.
Crumble the inside of stale white bread, and cut the crust fine. Dry it all for 2 hours in a warm oven. Use a granite pan for this, and stir the crumbs often, to dry without browning.
To 3 pints of the crumbs (measured before drying), add a teaspoon and a half of salt, the parsley, minced fine, the sage leaves, crumbled fine before measuring, and the black and Cayenne peppers. Also add the celery finely chopped, and the sour apple chopped in bits.
Melt the butter and fry the chopped onion in it for 5 minutes, and pour over this the other ingredients and mix them together. Beat the 3 eggs and add them to the milk and pour over the bread-crumb mixture. Let it stand to soften the crumbs, while the nut-meats are ground fine. Reserve 1 tablespoon of the nut-meats for the sauce. Mix the rest of the nut-meats with the crumbs.
Mix and shape the loaf to be about 4 inches wide, and 3 or more inches thick. Butter a perforated tin sheet, set the loaf on it, and place it to cook in a slow oven. Bake it for one and a half hours, basting often with butter which has been melted over hot water.
Serve on a hot platter, garnished with slices of orange and sprigs of parsley. Serve the sauce in a separate dish.
This loaf will be sufficient for 12 persons. The sauce for it should be made as follows:
Melt 3 tablespoons of butter in a hot omelette pan, add a teaspoon of chopped onion, half a sour apple cut in bits, and add 2 rounding tablespoons of flour and cook till a clear brown. To this add a pint of milk, a cup of hot water in which some of the gravy from the baking-pan has been melted, and stir till boiling, add the chopped nut-meats that have been left, and a half teaspoon of salt.