Veal Loaf

Ingredients

• Three pounds of veal
• two slices of salt pork
• six rolled crackers
• one teaspoon pepper
• one tablespoon salt
• one-half teaspoon mace
• three hard-boiled eggs
• one nutmeg

Method

1. 1

   Mix well and bake two hours, basting with a little butter and water.

2. 2

   Excellent.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The New century cook book (1899), page 27. The excerpt below is the record exactly as published.

Veal Loaf, Two and one-half pounds fresh veal, ground; one-quarter pound pickled pork, ground; one-half teacupful rolled cracker New Century Cook Book. 57 crumbs, two whole eggs, well beaten, salt, pepper and a little sage. Mix all together well and form into a loaf. Bake one hour without basting. Veal Loaf. Four pounds of raw veal chopped fine, one tablespoon of salt (heaping), one tablespoon of black pepper (even), three tablespoons of cream or milk, eight pounded butter crackers, two eggs, one nutmeg, piece of butter size of an egg. Mold into loaf, put in a pan with a little water in bottom, place over the top bits of butter, sprinkle with cracker crumbs. Bake two hours, basting with water and butter. Other meats can be pre- pared the same way. Mrs. I. J. Hamner. Veal Loaf. Two pounds veal steak, one-fourth pound raw salt pork, six butter crackers (rolled), two beaten eggs, pepper and salt to taste. Keep a little salt and water in bake pan to baste with. Bake in a slow oven. Mrs. U. H. Struble. Veal Loaf. Two and one-half pounds veal, one-half pound salt or fresh pork chopped, one cup cracker crumbs, two eggs, salt and pep- per. Mix all together. Make in a loaf; sprinkle with cracker crumbs on the top, with pieces of butter. Put one pint of water in pan and cook about one hour, basting occasionally. Veal Loaf. Four pounds of lean veal, one one-half pounds of salt pork, chopped fine and well mixed, one teaspoon salt, one-half tea- spoon pepper, one cup bread crumbs, two eggs, mold in a nice loaf and place in a dripping pan, filled part full of water; bake three hours in a moderate oven, basting often; when done let stand in pan until cold. Mrs. R. T. Reeve. Veal Loaf. Three pounds raw veal, chopped fine with one-fourth pound salt pork, three well beaten eggs, six butter crackers rolled fine, one tablespoon salt, one and one-half tablespoon of sage, one desert spoon pepper, one-half teaspoon cloves, mix in a loaf, stick bits of butter over top, bake two hours in a tight roasting pan if possible, Mrs. W. A. Lowell, 58 New Century Cook Book. Veal Loaf. Three pounds uncooked veal, three-fourths pound salt pork, both ground fine, one cup rolled crackers, two eggs well beaten, one teaspoon sugar, four teaspoons salt, two teaspoons pepper, bake two (2) hours. Mrs. A. O. McLain. Veal Loaf. Three pounds of veal chopped with two slices of salt pork, six rolled crackers, one teaspoon pepper, one tablespoon salt, one-half teaspoon mace, three hard-boiled eggs

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