Wine Meat Loaf
|Lean veal||1 Pound|
|Lean ham||1 Pound|
|Fresh lean pork||1 Pound|
|Lean round steak||1⁄2 Pound|
|Calf's liver||1⁄2 Pound, with skin removed|
|Ground bay leaves||1⁄2 Teaspoon|
|Peppercorns||4 , freshly ground|
|Garlic||1 Clove (5 gm), finely chopped|
|Shallots/Onions||2 Teaspoon, finely chopped|
|Rich beef bouillon||1 Cup (16 tbs)|
|Madeira||1⁄2 Cup (8 tbs)|
|Worcestershire sauce||2 Teaspoon|
|Chili powder/Cayenne powder||1 Teaspoon|
|Butter||1⁄2 Cup (8 tbs)|
|Flaky pastry crust||1|
|Cooked smoked tongue||1⁄2 Cup (8 tbs), coarsely chopped|
|Calf liver||1⁄2 Cup (8 tbs), cooked, cut into small cubes|
|Red port wine||1⁄2 Cup (8 tbs)|
Put veal, ham, pork, round steak and calf's liver through meat grinder, using finest blade.
Combine ground meat in mixing bowl with bay leaves, peppercorns, mace, sage, thyme, allspice, garlic, shallots or onion, parsley, chives and salt to taste.
Reduce 1 cup bouillon to 1/2 cup over high heat and add it to meat mixture with Madeira, Worcestershire sauce and a few grains of chili powder or cayenne.
Blend thoroughly, cover with a cloth, and let meat stand for at least 4 hours in a cool place, but not in the refrigerator.
Heat butter in a large skillet and stir in meat mixture.
With an asbestos pad under the skillet, cook gently for 30 minutes, stirring frequently to prevent scorching.
Add salt if necessary.
Grease a large bread loaf pan and line with flaky pastry crust.
Pour 1/3 of meat mixture into pan and sprinkle with tongue.
Over this place another third of meat mixture.
Sprinkle with 1/2 cup cold calf s liver and cover with remaining meat.
Adjust top crust, sealing it carefully at edges, and prick pastry with fork.
Bake in hot oven on baking sheet for 15 minutes.
Lower heat to moderate and bake for 45 minutes longer, placing buttered paper over top if crust browns too fast.
While loaf is still hot, place paper funnel in a hole in the center and fill loaf with as much red port as it will absorb, probably about 1/2 cup.
Invert pan to slice and serve hot or cold.