Veal Loaf

Ingredients

• Two pounds veal steak
• one-fourth pound raw salt pork
• six butter crackers (rolled)
• two beaten eggs
• pepper
• salt

Method

1. 1

   Keep a little salt and water in bake pan to baste with.

2. 2

   Bake in a slow oven.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The New century cook book (1899), page 27. The excerpt below is the record exactly as published.

Veal Loaf, Two and one-half pounds fresh veal, ground; one-quarter pound pickled pork, ground; one-half teacupful rolled cracker New Century Cook Book. 57 crumbs, two whole eggs, well beaten, salt, pepper and a little sage. Mix all together well and form into a loaf. Bake one hour without basting. Veal Loaf. Four pounds of raw veal chopped fine, one tablespoon of salt (heaping), one tablespoon of black pepper (even), three tablespoons of cream or milk, eight pounded butter crackers, two eggs, one nutmeg, piece of butter size of an egg. Mold into loaf, put in a pan with a little water in bottom, place over the top bits of butter, sprinkle with cracker crumbs. Bake two hours, basting with water and butter. Other meats can be pre- pared the same way. Mrs. I. J. Hamner. Veal Loaf. Two pounds veal steak, one-fourth pound raw salt pork, six butter crackers (rolled), two beaten eggs

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