Veal Loaf

Ingredients

• two pounds of lean veal
• one fourth pound salt pork
• one cup cracker crumbs
• three beaten eggs
• one teaspoon salt
• few grains cayenne
• one teaspoon onion juice
• one tablespoon lemon juice
• well-flavored beef or veal stock

Method

1. 1

   Chop veal and salt pork.

2. 2

   Add cracker crumbs, beaten eggs, salt, cayenne, onion juice, and lemon juice.

3. 3

   Moisten with stock, press into a buttered bread pan, cover, and baste occasionally during baking.

4. 4

   Bake for one hour.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 54. The excerpt below is the record exactly as published.

Veal Loaf Chop two pounds of lean veal and one fourth pound salt pork; add one cup cracker crumbs, three beaten eggs, one teaspoon salt, few grains cayenne, one teaspoon onion juice, and one tablespoon lemon juice. Moisten with well-flavored beef or veal stock

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