Veal Loaf
From 365 tasty dishes, 1906
Optionally cover with salt pork.
Presented as published in 1906. 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 365 tasty dishes (1906), page 30. The excerpt below is the record exactly as published.
^ of a teaspoonful of pepper, i teaspoonful of lemon juice, ^ of a teaspoonful of onion juice, 3 tablespoon- fuls of fine bread crumbs, i tablespoonful of finely-chopped parsley, i well-beaten egg, and I tablespoonful of melted butter or drip- ping. Mix well together, mold into a loaf, and place on a greased pan. Over the top lay 2 thin slices of fat salt pork and bake in a quick oven, from thirty to forty minutes. Serve with a brown or a tomato sauce. 9. — Com Fritters. Score each ear down the rows with a sharp knife, then with the back of the blade 106 press out all the pulp ; in this way the indi- gestible hulls are rejected. Measure and to 1 pint of this pulp add salt and pepper to give a very high seasoning, 3 well-beaten eggs, and sufficient sifted flour to make a thick drop batter, the amount depending on the milkiness of the com. Drop by small spoonfuls in a kettle of smoking hot fat and cook like doughnuts. Or fry in a little fat in a frying pan, turning when browned on one side. Serve very hot. io«— Veal Loaf. Put 2 pounds of lean veal through a chop- per, add 2 tablespoonfuls of finely-chopped parsley, J^ of a cupful of fine stale bread crumbs, i^ teaspoonfuls of salt, ^ of a tea- spoonful of pepper, 2 teaspoonfuls of lemon juice or vinegar, i teaspoonful of onion juice, 2 tablespoonfuls of melted butter
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