Fricaijsteau

Ingredients

• Three and one-half pounds of cold roast veal
• one tablespoon of salt
• one tablespoon of pepper
• one-half a nutmeg
• four or five rolled crackers
• three eggs
• a piece of butter half as large as an egg
• tablespoon of cream

Method

1. 1

   Form all this in a large roll, and spot the roll over with bits of butter.

2. 2

   Strew over it the pounded crackers, put it in the oven, and from time to time add a little water.

3. 3

   Cook slowly for two hours.

4. 4

   When cold, slice thin.

As published

This recipe was extracted from The new home cook book (1896), page 46. The excerpt below is the record exactly as published.

one tablespoon of pepper, one of sage, three of extract of celery ; mix thoroughly. Pack tightly in a deep square tin; cover with bits of butter and sprinkle fine cracker crumbs over the top; cover with another tin. Bake two hours, uncover and brown the top. VEAL LOAF. Mrs. Chas. Duffield. Six Boston crackers, three eggs, one tablespoon of salt, pepper and sage, or summer savory ; three pounds of veal. The veal must be raw and chopped fine ; mix all well together and pack it hard in a deep tin pan ; bake slowly for one hour; a tablespoon of butter improves it. This is a nice relish for tea, and should be sliced thin when cold. VEAL LOAF. Mrs. G. W. Brayton, and others. Three pounds raw veal ; one-half pound raw salt pork chopped fine ; three Boston crackers rolled fine, or bread crumbs; three eggs, one teaspoon black pepper, little VALUABLE RECIPES. Ill sage, little mace or nutmeg, one tablespoon of salt. Make in a loaf and baste while baking with butter size of an egg with water, and put on outside of loaf a small quan- tity of rolled crackers. Bake about three hours. Is very nice cold, cut in thin slices. SPICED VEAL. Mrs. C. E. Brown, Evanston. Take four pounds veal, chop it fine and season highly with salt, pepper, cloves and cinnamon ; add four small crackers rolled out, one egg, and a lump of butter nearly the size of an egg ; mix thoroughly together and press it in a baking tin, and bake two and a half hours. When thoroughly cold, slice for tea. Some prefer it in rolls, convenient for slicing, and baked from one-half to three- quarters of an hour. JELLIED YEAL. M. A. T. Boil the veal tender, pick it up fine, put in a mould, add the water it was boiled in, and set it in a cold place; season with salt and pepper to taste ; a layer of hard boiled eggs improves it. FRICAJSTDEAU. Mrs. J. M. Brown, and Mrs. M. L. Three and one-half pounds of cold roast veal chopped fine, one tablespoon of salt and one of pepper, one-half a nutmeg, four or five rolled crackers, three eggs. If the veal is thin, add a piece of butter half as large as an egg, 112 THE HOME COOK SOOK. and tablespoon of cream

Cook this with the app: pantry check, scaling, and the assistant.