3 lb (1360 g) lean veal, skin and membrane removed
2 slices fat salt pork, cut 1/4 inch (6 mm) thick, finely chopped
6 common crackers (plain soda crackers), rolled to fine crumbs — about 3/4 cup (75 g)
0.25 cup (60 ml / 55 g) unsalted butter, melted
1 large egg, slightly beaten
1 Salt, to taste
1 Black pepper, to taste
1 Dried sage, to taste
Instructions
1. Heat the oven to 300°F (150°C). This is a slow oven, appropriate for the long, gentle bake the loaf requires.
2. Wipe the veal clean with a damp cloth. Remove all skin and membrane, then chop the meat very finely by hand or pass it through a meat grinder (technique: grinding — forcing meat through a die plate to produce a uniform fine mince).
3. Finely chop the fat salt pork. Combine the ground veal and chopped pork in a large mixing bowl.
4. Add the rolled cracker crumbs, melted butter, and slightly beaten egg to the bowl. Season generously with salt, pepper, and dried sage. Mix thoroughly until the mixture is cohesive and evenly seasoned.
5. Pack the mixture firmly into a 9 x 5 inch (23 x 13 cm) loaf pan, pressing out any air pockets. Smooth the top evenly with a spatula.
6. Bake at 300°F (150°C) for 2 hours 45 minutes to 3 hours, until the loaf is firm to the touch at the center, has pulled away slightly from the sides of the pan, and an instant-read thermometer inserted in the thickest part reads 165°F (74°C).
7. Remove from the oven and allow the loaf to cool completely in the pan — at least 1 to 2 hours — before turning out. Cooling allows the loaf to firm and slice cleanly.
8. Unmold onto a cutting board and cut into thin slices for serving. Serve at room temperature or cold.
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