Veal Loaf

Ingredients

• 2 pounds of veal, chopped fine
• 1/2 pound of salt pork, chopped with it
• 1/2 cup of bread crumbs, soaked in milk
• 1 teaspoonful of chopped onion
• 1/2 teaspoonful each of pepper and paprika
• 1 level teaspoonful of salt
• Beat the egg without separating it

Method

1. 1

   Have the meats chopped together at the market; put the crumbs in a bowl and cover them with milk, and let them stand for fifteen minutes; then squeeze them dry and add to the meat.

2. 2

   Beat the egg and mix it in next, along with the seasoning.

3. 3

   Stir all together, put in a bread tin and bake for one hour.

4. 4

   Have a cup half full of hot water mixed with two tablespoons of butter on the stove, and every fifteen minutes pour a quarter of this over the meat.

5. 5

   When done, put in a cold place overnight.

6. 6

   Slice thin and garnish with parsley.

Nutrition per serving

As published

This recipe was extracted from The fun of cooking (1915) by Caroline French Benton, page 14. The excerpt below is the record exactly as published.

veal loaf f ' ' ** Just the very thing,'* said Mildred. *'May I make itf " **0f course you may, and everything else as well, if you want to. If you will get your book, you can write down the receipts this min- ute. Here is the first: VEAL LOAF 2 pounds of veal, chopped fine. % pound of salt pork, chopped with it. % cup of bread crumbs, soaked in milk. 1 teaspoonful of chopped onion. % teaspoonful each of pepper and paprika. 1 level teaspoonful of salt. THE BIRTHDAY PICNIC 61 Have the meats chopped together at the market; put the crumbs in a bowl and cover them with milk, and let them stand for fifteen minutes; then squeeze them dry and add to the meat. Beat the egg without separating it

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