Veal and pepper loaf

Veal and pepper loaf

By
From
Encyclopedia of Food and Cookery
Serves
6-8

Ingredients

Quantity Ingredient
1-2 tablespoons black peppercorns
2 slices white bread, torn into pieces
40g parsley, stems removed
3 sticks celery, chopped
125g water
1kg minced veal
1 egg, lightly beaten
1 teaspoon salt
6-8 rashers bacon, rind removed

Method

  1. Crush peppercorns in a mortar with a pestle or in a bowl with end of a rolling pin.
  2. Blend bread in a blender or food processor to make fine crumbs.
  3. Place parsley, celery and water in the container of the food processor or blender and blend until ingredients are chopped but not mushy.
  4. Place meat in a mixing bowl and add peppercorns, parsley mixture, egg, breadcrumbs and salt. Mix well with the fingers.
  5. Line a 1.5 litre loaf tin with bacon rashers, leaving ends hanging over edge of tin. Pack meat mixture into tin and fold overhanging bacon over meat. Cover with a lid or foil and bake in a preheated moderately slow oven for 2 hours. Remove from oven, place a weight on top, and allow to cool, then chill.
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