Pork and Veal Loaf
|Oil||3 Tablespoon (About 45 Milliliter)|
|Butter||2 Ounce (About 50 Grams Or 0.25 Cup)|
|Onion||1 , chopped|
|Celery stick||4 , chopped|
|Garlic||2 Clove (10 gm), crushed|
|Red wine||1 Pint (About 300 Milliliter Or 0.5 Cup)|
|White bread slice||5 (With Crusts Removed)|
|Minced pork||1 1⁄4 Pound (About 550 Grams Or 2.5 Cup)|
|Minced veal||1 1⁄4 Pound (About 550 Grams Or 2.5 Cup)|
|Sausage meat||1⁄2 Pound (About 225 Grams Or 1 Cup)|
|Bay leaves||2 , crushed|
|Eggs||3 , beaten|
|Tomato||1 , thinly sliced|
1 Preheat the oven to 170Â°C, 325Â°F; gas.
Heat the oil and but- ter and fry the onion, celery and garlic until soft.
Add the wine and simmer for 5 minutes.
2 Crumble the bread and add to the pan with the meats, season- ings, herbs and egg.
3 Spoon the mixture into a well-buttered loaf tin (pan) and bake for 1 1/2 -2 hours.
You can baste the loaf with a little warm wine.
4 Turn out the Pork and Veal Loaf and allow to cool.
Decorate the top with overlapping tomato slices and sprigs of parsley.