Meatloaf, no. 2

(Recipe #37, page 85)

Knead together 1½ pounds of minced meat with a generous 3 ounces of fat, a scant 1 ounce of salt, three nutmegs, ¼ powdered nutmeg, 3 eggs with the whites beaten somewhat fluffy, ¼ pound of zwieback crumbs, ½ cup of cold water, and an equal amount of melted butter, without the sediment, form a round loaf, and dredge with zwieback crumbs. Heat butter in an earthenware vessel and fry the meatloaf covered for an hour, turning it once with a slotted spoon.

Translated by David Green.

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