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Second Veal Loaf
From The new Kentucky home cook book, 1884
Serves 5
Recipe by Mrs. J. A. Chappell.
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 26. The excerpt below is the record exactly as published.
one table-spoonful of salt, one tea-spoonful of black pepper, half tea-spoonful of chopped onion, one-third of a tea-spoonful of ground cloves, half tea-spoonful of ground allspice. Chop the raw veal and pork together, to which add the other ingredients, then add a cupful of milk. Knead well together, and make out into the form of a loaf. Cover the top with powdered cracker, put bits of butter here and there over it. Bake for two hours, putting in the pan either milk or water with which to baste very frequently. Mrs. J. F. Atwood. VEAL LOAF. Three pounds lean veal chopped as fine as sausage; three eggs well beaten, one tea-cupful of rolled crackers, a lump of butter the size of an egg, one table-spoonful of black pep- per, one table-spoonful of salt. Mix all the ingredients to- gether, and form into a loaf. Put into a pan with one and a half pints of water
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