Veal Loaf
From The Worcester domestic science school's one year course laboratory cook book, 1914
Serves 4
Remove from pan when cold, and serve cut in thin slices.
Presented as published in 1914. 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 The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 78. The excerpt below is the record exactly as published.
VEAL LOAF. 2 lbs. lean veal 1 T. lemon-juice 1-3 lb. salt pork 2% tsp. salt 4 large crackers 1 tsp. pepper 2 eggs A few drops onion juice 3 tbl. cream
Cook this with the app: pantry check, scaling, and the assistant.