Mock Veal Loaf with Creamed Peas

Ingredients

• two pounds of neck meat
• one pound of pork butts
• two well-beaten eggs
• four slices of bread
• one teaspoon of salt
• one half teaspoon of white pepper
• one pint of milk
• one tablespoon of butter
• one teaspoon of cornstarch

Method

1. 1

   Grind neck meat and pork, mix with eggs, soaked bread, salt, pepper, and paprika.

2. 2

   Form into a loaf, place in a greased pan, cover with milk, and bake for one hour.

3. 3

   Prepare peas with milk, butter, and cornstarch, and serve over the loaf.

As published

This recipe was extracted from True food values and their low costs (1916) by William S. Birge, page 41. The excerpt below is the record exactly as published.

Mock Veal Loaf with Creamed Peas Have the butcher grind together two pounds of neck meat and one pound of pork butts. Add to this two well-beaten eggs, four slices of bread, soaked in water until moist, one teaspoon of salt, one half teaspoon of white pepper, and a dust of paprika. Mix well and form into a loaf shape. 152 TRUE FOOD VALUES Place in greased baking-pan and cover half over with milk. Bake in a moderate oven for one hour. Have prepared one can of peas, drain off water, add one pint of milk, and one tablespoon of butter. Then add one teaspoon of cornstarch

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