This recipe was clipped from a newspaper and found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

Chicken and Carrot Loaf

2 cups cooked, chopped chicken
1/2 cup cooked, chopped carrots
1 1/4 cups soft bread crumbs
2 tablespoons minced onion
1 tablespoon minced parsley
2 tablespoons minced celery
1 1/2 teaspoons salt
3/4 cup milk
2 eggs

Beat eggs. Mix all ingredients, pack in well greased 1 quart loaf pan. Bake in moderate 350° oven 40 to 45 minutes, or until firm and lightly browned. Turn loaf onto a platter. Garnish with more parsley, serve.