Veal Loaf
From The Gertrude Bobbitt Circle cook book, 1948
When dry, add a cup of hot water to make brown gravy.
Presented as published in 1948. 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 Gertrude Bobbitt Circle cook book (1948) by Central Methodist Church (Spencer, N.C.). Gertrude Bobbitt Circle, page 46. The excerpt below is the record exactly as published.
VEAL LOAF iy2 pounds veal (ground) Salt and pepper 1 pound pork (rather fat) 1 small onion 2 tablespoons butter 1 grated biscuit 2 eggs beaten Mix with y2 cup sweet milk
Cook this with the app: pantry check, scaling, and the assistant.