|Ground veal||2 Pound|
|Pork fat||3 Ounce, ground|
|Cracker crumbs||1⁄2 Cup (8 tbs)|
|Minced onion||1⁄2 Cup (8 tbs), minced|
|Heavy cream/Undiluted evaporated milk||1⁄4 Cup (4 tbs)|
|Grated nutmeg/1 teaspoon chopped fresh tarragon / basil / 1/4 teaspoon crumbled dried tarragon / basil||1⁄2 Teaspoon|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Herb sauce||1⁄4 Cup (4 tbs) (Adjust Quantity As Needed)|
Combine all ingredients except last three.
Mix thoroughly and pack into a loaf pan, ring mold, or other mold.
Bake in preheated moderate oven (350°F.) for 1 to 1 1/4 hours, basting occasionally with butter and water mixed together.
The veal loaf is done if the juices run clear when pierced with a skewer and if meat shrinks slightly from the sides of the pan.
Serve with Herb Sauce or a mushroom or tomato sauce, if desired.