(Recipe #36, pages 84 – 85)
This dish is especially good and tasty if made with equal parts of beef, veal, and well-marbled pork. Mince the meat and add ¼ pound of butter for each 1½ pounds of meat. If that meat mixture is not available, mince 1½ pounds of beef from the joint with ¼ pound of suet or fresh pork fat.
Add 4 whole eggs, salt to taste, nutmeg, 3 ounces of crumbled zwieback or white bread, and 1 cup of cold water. Mix together, shape into a round or oblong loaf, smooth it with a damp hand, dredge with crumbled zwieback, and make small crisscross cuts on top with a knife. Then place the meatloaf in foaming butter, bake it in the oven, basting frequently, until it begins to brown, add boiling water to the gravy bit by bit and (if available) a few tablespoons of crème fraîche, and bake it ¾–1 hour until it is browned lightly. Do not turn it.
Optionally a few crushed juniper berries can be added to the butter before the meatloaf is placed in the pan.
Translated by David Green.