Veal Loaf

Ingredients

• 2 1/2 lbs. veal
• 1/2 c. catsup
• 1/2 lb. salt pork
• 1 c. cracker crumbs
• 4 eggs
• Cayenne
• salt
• pepper
• Juice of small lemon
• Bit of butter

Method

1. 1

   Mix ingredients thoroughly and shape into a loaf, placing butter on top.

2. 2

   Bake 2 hours in covered pan.

3. 3

   May be served with border of peas.

Nutrition per serving

As published

This recipe was extracted from Domestic science, principles and application (1914) by Pearl La Verne Bailey, page 72. The excerpt below is the record exactly as published.

veal loaf or roast serve peas, asparagus, spinach, cauliflower, rice, white or sweet potatoes. What to Serve with Mutton. — With broiled chops serve creamed potatoes, peas. With leg of mutton serve caper sauce, rice, mint sauce, cabbage, or creamed turnips. With saddle of mutton serve baked macaroni without cheese, peas, or asparagus tips. With cold mutton serve sliced tomatoes with French dressing. What to Serve with Lamb. — With roast lamb serve mint sauce, boiled rice, cucumbers, white or sweet potatoes, squash, parsnips, eggplant, new peas, or asparagus tips. With cold lamb serve lettuce, mint salad with French dressing. APPLICATION 1. Lamb Chops Broiled Method. — Wipe chops and put in red-hot frying pan. As soon as the under surface is seared, turn ahd sear the other side. Turn often, using spoon, so as not to pierce PROTEIN— VEAL, LAMB, MUTTON 167 surface. If liked rare, cook 6 minutes. Let chops stand on edge in the frying pan to brown the outside fat. When nearly cooked, sprinkle with salt. Drain on brown paper, spread with butter, and serve with Tomato Sauce. Rib chops which have the bone cut short and scraped clean nearly to the lean meat are called French chops. Chops for pan broiling should have the flank and most of the fat removed. 2. Breaded Veal Chops Method. — Wipe, trim off superfluous fat, sprinkle with salt and pepper, dip in crumbs, in Qgg, and then again in crumbs, and fry until well browned on each side. Care Fig. 23. \'eal: cuts from leg and loin. should be taken in turning not to shake off the crumbs. Cover closely and continue cooking over a low fire until thoroughly cooked and tender (15 to 20 minutes). Veal cutlets may be cooked in the same way. These may be cooked in deep fat. {Basis for 2, 1 chop or cutlet.) 3. Roast Lamb Method. — Wipe meat (leg of lamb), sprinkle with salt and pepper, place on a rack in dripping pan, and dredge meat and bottom of pan with flour. Place in hot oven, and 168 DOMESTIC SCIENCE baste as soon as the flour in the pan is brown and every 15 minutes afterward. Cook about 1% hours. If the flour in the pan burns, add a small quantity of water while the meat is cooking. Serve with Mint Sauce. 4. Mint Sauce 1/2 c. mint leaves chopped fine 2 tbsp. powdered sugar 1 c. hot vinegar Method. — Dissolve the sugar in the vinegar and pour over the chopped mint leaves. Let stand 30 minutes to infuse. If the vinegar is very strong, dilute with water. Serve hot. 5. Veal Birds Method. — Select slices of veal from the leg, cut as thinly as possible, remove bone, skin, and fat. Cut in pieces 23^ inches long by 13^ inches wide, each piece making a bird. Fig. 24. Lamb: cuts from ribs and loin. Chop trimmings of veal and a small piece of fat salt pork, and add one-half their measure of finely crushed crackers. Season with pepper, cayenne, poultry seasoning, lemon juice, and onion juice. Moisten with beaten egg and water. Spread each piece with a thin layer of stuffing, PROTEIN— VEAL, LAMB, MUTTON 169 taking care not to have the mixture come too close to the edge. Roll, and fasten with skewers or toothpicks. Sprinkle with salt and pepper, dredge with flour, and saute in hot butter until a golden brown. Put in a scew pan, add rich milk to half cover meat, and cook slowly 25 min- utes or until tender. Serve on small pieces of toast and garnish with parsley. 6. Veal Loaf 23^ lbs. veal 3^ c. catsup 3^ lb. salt pork 1 c. cracker crumbs 4 eggs Cayenne, salt, pepper Juice of small lemon Bit of butter

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