Veal Loaf

Ingredients

• five pounds of veal, cut from the leg
• one cupful of cracker crumbs, powdered fine
• one cupful and a half of stock
• three eggs
• three-quarters of a pound of fat salt pork
• one-quarter of a cupful of dried bread crumbs
• one tablespoonful of fine chopped onion
• one scant teaspoonful of thyme
• half a teaspoonful of sweet marjoram
• half a teaspoonful of summer savory
• three generous teaspoonfuls of salt
• one teaspoonful of white pepper
• two tablespoonfuls of butter

Method

1. 1

   Chop veal and pork finely.

2. 2

   Mix with crackers, seasonings, 2 beaten eggs, and 1 cup stock.

3. 3

   Form into a loaf in a buttered pan, brush with beaten egg, sprinkle with bread crumbs, and bake for 3 hours, basting with stock.

Nutrition per serving

Estimated from matched ingredients across 9 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 138. The excerpt below is the record exactly as published.

Veal Loaf. Use for this dish five pounds of veal, cut from the leg, one cupful of cracker crumbs, powdered fine, one cupful and a half of stock, three eggs, three-quarters of a pound of fat salt pork, one-quarter of a cupful of dried bread crumbs, one table-spoonful of fine chopped onion; one scant teaspoonful of thyme, half a teaspoonful of sweet marjoram, half a teaspoonful of summer savory, three generous teaspoonfuls of salt, one teaspoonful of white pepper, and two table-spoonfuls of butter

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