Beef, Main Dishes, Pork Mutton Veal, Poultry

Veal And Chicken Loaf

  • 3/4 pound Minced beef
  • 1/2 pound Minced veal
  • 3 Gherkins
  • 1 cup Bread crumbs, soft
  • 1 packet Cream of chicken soup
  • 3 Eggs, hard-boiled
  • 1 Egg
  • ~ Short Crust Pastry

    • Line a loaf tin approximately 8 1/2 in by 5 1/2 in. by 2 1/2 in. with pastry.

    Place the minced meat, breadcrumbs chopped gherkins and cream of chicken soup in a basin; combine with beaten egg.

    Place half the filling in pastry lined tin.

    Press the hard boiled eggs lengthwise, evenly into the meat mixture.

    Place the remainder of the meat over the eggs, pressing firmly.

    Roll out pastry to cover top of loaf tin.

    Glaze the edges and lift into position and press the edges togetherfirmly.

    Trim and decorate edges and make a few incisions along the top of pastry.

    Glaze.

    bake in a hot oven 450 deg. for 15 minutes, then reduce to moderate for a further 45 minutes.

    Allow to stand in tin for 10 minutes before turning out.

    Cool thoroughly before slicing.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Denisse Yvanovich of Melbourne (Australia). 

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