Pate of Yeal

Ingredients

• Three and one-half pounds of the leg of veal
• six or eight small crackers
• two eggs
• piece of butter the size of an egg
• one tablespoon of salt
• one of pepper
• one of nutmeg
• a slice of salt pork

Method

1. 1

   Work all together in the form of a loaf.

2. 2

   Put bits of butter and grate bread crumbs over the top.

3. 3

   Bake for two hours; cut in slices when cold.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

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

PATE OF YEAL. Mrs. L. J. Tilton. Three and one-half pounds of the leg of veal, fat and lean, chopped fine ; six or eight small crackers rolled fine ; two eggs, piece of butter the size of an egg, one table- spoon of salt, one of pepper and one of nutmeg; a slice of salt pork chopped fine. Work all together in the form of a loaf: put bits of butter and grate bread crumbs over the top. Bake two hours ; to be cut in slices when cold. YEAL PATE. M. A. P. Four pounds of veal and one and one-half pounds of salt pork chopped together, raw, and very fine, with four rolled crackers ; two well beaten eggs, one lemon and one small onion ; salt, pepper and sweet herbs to taste ; mix well and bake in a pan as you would a loaf of bread ; requires three hours. YEAL CUTLETS, A LA FRIED OYSTERS. Mrs. A. M. Gibbs. Cut the veal in small pieces three or four inches square ; dry with a towel ; season to taste ; have ready a beaten egg and crackers rolled fine, each on separate dishes ; dip each piece of the cutlet in the egg, then in the rolled cracker; have enough lard or butter hot in your spider 110 THE HOME COOK BOOK. SO that it will nearly cover the cutlets when you put them in. A rich gravy can be made after the meat is done by adding a little boiling water. VEAL LOAF. Mrs. Lamkin. Three and one-half pounds of lean and fat raw veal, chopped fine ; one slice of salt pork, six small crackers rolled fine, butter the size of an egg, two eggs, one table- spoon of salt, 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

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