Veal Loaf

Ingredients

• 9 pounds of lean veal
• Large slice of raw ham or 1/4 of pickled pork
• 3 teaspoons of parsley chopped very fine
• 1/2 teaspoon of onion chopped very fine
• Salt
• pepper
• cayenne pepper
• 1/2 pound of butter
• 3 eggs

Method

1. 1

   Run the meat and onions through the grinder twice until smooth.

2. 2

   Cream with butter and beat in eggs one at a time.

3. 3

   Shape into a loaf and bake for 3 hours.

4. 4

   Sprinkle with bread-crumbs and add water to the pan to skim off grease and thicken gravy.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 35. The excerpt below is the record exactly as published.

VEAL LOAF E. D. P. 9, pounds of lean veal, Large slice of raw ham or \ of pickled pork, 3 teaspoons of parsley chopped very fine, ■J teaspoon of onion chopped very fine, Salt, pepper, and cayenne pepper to taste, \ pound of butter, 3 eggs

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