Veal Loaf

Ingredients

• Three and one-half pounds of veal
• one slice of salt pork
• six or eight snowflake crackers
• two eggs
• A piece of butter size of an egg
• one tablespoonful of salt
• one tablespoonful of pepper
• one teaspoonful of nutmeg
• one teaspoonful of onion juice
• one-half cup of hot water

Method

1. 1

   Mix thoroughly with your hands, mold into the shape of an oval loaf, press firmly and pack into a dripping pan.

2. 2

   Sprinkle bread crumbs over it, put bits of butter and a slice of bacon on top, and bake slowly for two hours.

3. 3

   Add hot water and baste often.

4. 4

   Slice when cold.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 69. The excerpt below is the record exactly as published.

VEAL LOAF. Three and one-half pounds of veal, fat and lean, and one slice of salt pork ground together until very fine ; six or eight snowflake crackers rolled fine, two eggs well beaten. A piece of butter size of an egg, one table- spoonful of salt, one tablespoonful of pepper (red and black mixed), one teaspoonful of nutmeg, and one tea- spoonful of onion juice. Mix thoroughly with your hands, and work it all together, and mold into the shape of an oval loaf. Press firmly and pack into a dripping pan. Sprinkle bread crumbs over it, put two or three small bits of butter and a thin slice of breakfast bacon on top and bake slowly two hours. Add one- half cup of hot water

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