Veal Loaf

• 4 lb. knuckle of veal
• 4 hard cooked eggs
• 1 small onion

Wipe meat, put in kettle with onion and cover with boiling-water. Cook gently until meat is tender. Remove from liquid, cool and put meat through chopper. Garnish bottom of mould with slices of hard cooked egg and parsley, put in half of meat, cover with slices of egg and sprinkle with parsley. Cover with remaining meat. Reduce liquor to 1