Veal Loaf

Ingredients

• one pound of veal
• a cupful of gravy
• a teaspoonful of butter
• the juice of half a lemon
• a pinch of mace
• pepper and salt to taste

Method

1. 1

   Cut shavings from a boiled ham bone or cook veal.

2. 2

   Boil down the liquor until only half a cup remains.

3. 3

   Add butter, lemon juice, pepper, salt, and mace.

4. 4

   Chop veal and ham finely, mix with gravy, press into a bowl or mold, cover with a plate and weight.

5. 5

   Let firm overnight, then slice.

Nutrition per serving

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 88. The excerpt below is the record exactly as published.

Veal Loaf Cut the last shavings f rom the almost naked bone of a boiled ham. If you bave no cold veal, cook one pound of it. The coarsest piece will do, but it must be lean. While the meat cools, boil down the liquor it was boiled in until there is only one-half cupfuL If your veal is already cooked, treat a cupf ul of gravy the same way. Add to this a teaspoonful of butter, the juice of half a lemon, pepper and salt to taste, and a pinch of mace. Chop the veal and ham very fine, mix well together. Moisten thoroughly with the gravy and press into a bowl or monld. Cover the surface with a small piate, and on this set a heavy weight. By the following day it will be firm. Invert it on a dish and cut in thin slices. Scraps of poultry may be worked up nicely with the ham. Eeeping an eye to the odds and ends enables one to make many a tasty relish without extra expense. Veal à la Marengo Cut three and a half pounds of lean veal in small pieces. Put them in a saucepan with two and a half ounces of pork and one onion, both cut in small pieces. Shake them round in the pan and, when a nice brown, sprìnkle with three scant tablespoons of flour. Stir ali together. Then add one quart of broth and one gill of tomato sauce. Season with salt, pepper, a bouquet, and a little garlic. Cook ali for forty-five minutes. Serve on a hot platter and gamish with squares of bread f ried a golden brown color. Sprìnkle finely chopped parsley over the meat. Plaw Boil a piece of lean veal till it is tender. Take it up, cut it in strìps three or four inches long, put it back in the pot with 166 MB8. aSELT'S COOK BOOK the liquor it was boiled in, and add a teacup of rice to three poundjB of veal

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