Veal Loaf

Ingredients

• Three pounds of lean veal
• a quarter pound of raw salt pork
• two or three eggs
• one cup pounded cracker
• one teaspoonful pepper
• one and a half teaspoonfuls of salt

Method

1. 1

   Boil the veal a little while and chop very fine with the salt pork.

2. 2

   Mix well with the eggs, pounded cracker, pepper, and salt.

3. 3

   Press it down hard in a pan, set the pan into a meat-pan, pour water into the outside pan, set in the oven, and bake slowly for about an hour.

4. 4

   When cold, cut in slices.

Nutrition per serving

As published

This recipe was extracted from High-Street cook book (1885) by C.I. Hood & Co. (Lowell, Mass.), Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 10. The excerpt below is the record exactly as published.

Veal Loaf, for Lunch, Etc. Three pounds of lean veal, boiled a lit- tle while and chopped very fine with a quarter pound of raw salt pork, two or three eggs well beaten, one cup pounded cracker, one teaspoonful pepper, one and a half teaspoonfuls of salt

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