Veal Loaf

Name: Veal Loaf
Yield: 2 servings
Ingredients: a pound weight of cold pieces of veal; the last shavings of a boiled ham; half a cup of grated breadcrumbs; the juice of half a lemon; a little salt to taste; a little cayenne to taste; a dust of powdered mace

From The home cook book, 1905

Serves 2

Serve with gravy from the first cooking.

Presented as published in 1905. 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 home cook book (1905) by Christine Frederick, page 56. The excerpt below is the record exactly as published.

VEAL LOAF Take a pound weight of cold pieces of veal — it matters not if the meat is coarse — and mince as fine as possible. Take also the last shavings of a boiled ham or fat part of the ham, and chop small. Mix the ham and veal well to- gether, add half a cup of grated breadcrumbs, the juice of half a lemon, and half a cup of the thick gravy of the veal. Add also a little salt and cayenne to taste, and a dust of powdered mace

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