Veal Loaf

Ingredients

• 3 lb. lean veal, minced.
• 1/2 lb. fat salt pork, minced.
• 1 c. soft bread crumbs.
• 1 egg.
• 2 tb. lemon juice.
• 1 tb. salt.

Method

1. 1

   Mix thoroughly, shape into a roll or pack into greased loaf pan.

2. 2

   Cover top with greased paper or brush over with beaten egg.

3. 3

   Baste frequently with 1 tablespoon dripping in 1 cup boiling water.

4. 4

   Bake in a moderate oven about 2 hours.

As published

This recipe was extracted from Canadian cook book (1924) by Nellie Lyle Pattinson, page 12. The excerpt below is the record exactly as published.

1 egg. 1. Mix meat, seasonings and gravy; heat. 2. Worcestershire sauce, tomato catsup or parsley may be added. 3. Warm left-over potatoes, beat well, add egg and season- ings; add milk if necessary. 4. Butter a baking dish; put in a layer of potato, then a layer of meat; repeat, having potato on top. 5. Bake in hot oven until potatoes are browned. BEEF LEFT-OVERS 43 2tb. Mc. f.g. VsT. VsT. 1 T. 1 T. BROWNED HASH. 1 c. minced cooked meat. 2 c. mashed potatoes. Salt and pepper. 1 T. grated onion. 1 T. finely chopped parsley. 1 egg. Stock, gravy or stramed tomato. }/2 tb. fat, for pan. 1. Mix ingredients thoroughly. 2. Heat an omelet pan; put in fat. 3. Spread mixture evenly in pan; reduce heat. 4. Cook slowly so that mixture browns evenly. 5. Fold as an omelet. 6. Garnish with parsley; serve with Tomato Catsup or hot Tomato Sauce. Note. — The mixture may be shaped into round flat cakes and browned. HASH ON TOAST. 2 tb. 2 c. cooked meat, diced. 1 tb. 1 c. cooked potatoes, diced. H tb. }4 c. cooked carrots, diced. 13^ T. 2 tb. butter or dripping. 3^ tb. 3 tb. flour. f.g. H T. salt. f.g. f.g. pepper. He. 2 c. stock or water. 3 drops H T. Worcestershire sauce. 3^ T. T. chopped parsley. }4 slice Toast. 1. Make a brown sauce, add meat and vegetables; heat thoroughly. 2. Serve on toast; garnish with toast points and parsley. 1 tb. Vs f.g. f.g. Hth. J^tb. f.g. He. 3tb. ROYAL SCALLOP. 1 c. cooked meat, diced, or flaked fish. 3 hard cooked eggs, chopped. 3^ T. salt. f.g. pepper. 2 tb. butter. 4 tb. flour. H T. salt, f.g. cayenne. 2 c. milk. 1^2 e. buttered crumbs. 44 CANADIAN COOK BOOK 1. Butter a baking dish, put in a layer of crumbs. 2. Add layer of meat and eggs; sprinkle with seasonings. 3. Cover with a layer of crumbs; repeat. 4. Make white sauce, pour over meat mixture. 5. Cover with crumbs; bake until brown in a moderate oven. BEEF RISSOLES. 2 c, minced, cooked meat. 4 drops }/2 T. grated onion. 'AT. ^ tb. chopped parsley. f.g. Salt and pepper. 2 T. 3 tb. fat. IHth. 6 tb. flour. f.g. ^ T. salt. f.g. }/8 T. pepper. 3tb. 1 c. stock. 1. Add onion, parsley and seasonings to meat. 2. Make thick brown gravy of remaining ingredients; when cooked, add meat mixture. 3. Cool; shape as cones or cylinders. 4. Roll in crumbs, egg and crumbs. 5. Fry in deep fat which browns a cube of bread in 40 sees.— 390° F. 6. Drain; garnish; serve with Tomato Sauce. CASSEROLE OF RICE AND MEAT. 2 tb. 2 c. minced cooked meat. Vl6 T. 1 T. salt. f-g. }4 T. pepper. VsT. 1 tb. parsley, finely chopped. 3 drops A T. grated onion. 3^tb. }4: c. stale bread crumbs. 1 T. 1 egg. Vsc. 23^ c. cooked rice. 1. Mix meat with seasonings and crumbs. 2. Add beaten egg and gravy or boiling water to make mixture moist. BEEF LEFT-OVERS 45 3. Butter a mould, line with rice. 4. Fill centre with meat, cover with a layer of rice. 5. Cover or tie down with buttered paper. 6. Steam 45 mins., turn out on hot platter; serve with Tomato Sauce. BEEF TIMBALES. 3 tb. Vi6 T. 3 drops MT. 1 T. 1 T. About 1 tb. 2 c. minced cooked meat. Salt and pepper. 3^ T. celery salt. 3^ T. grated onion. 1 tb. chopped parsley. 1 c. bread crumbs. 1 egg. 3^2 c. strained tomatoes or gravy. 1. Mix meat with seasonings, add beaten egg. 2. Mix bread crumbs with tomato, let stand 5 mins., add to meat; mix thoroughly. 3. Fill small greased moulds with the mixture; cover with greased paper. 4. Steam 30 mins. or oven-poach 20 mins. in a moderate oven. 5. Unmould; garnish with parsley; serve with Tomato Sauce. MACARONI TIMBALES. [ 1. Prepare meat mixture as for Beef Timbales. 2. Cook macaroni in long sticks, in boiling, salted water. 3. Grease small moulds; line with macaroni by coiling pieces around the inside, beginning at the bottom. 4. Fill with meat mixture; cover and finish as Beef Timbales. Note. — Veal may be used instead of beef. CANADIAN COOK BOOK ^ CO si 2 ° o ISO Q nn H j2 O 2 53 S 03 c3 > a If • s-a J « Q m O) O 0) aJ -rt O Pi 0) •1 ^:2« « " ^ - - o 3 o 03 O S -3 -^tS-^ fcj DP O 8 « Bone may essing in- May use dressing. dressing; urs. 1 in flour; parboiled xt, +^ .s o X, a . to lib and to 1 1 to 1 ^ fill wi put (N O i skin; ked a: ceived m to '<u g §2 25 mil remov Tted. 25 mi jsing. 20 mi ve bor pock ise. slowly B « ^ oast be inse oast dres oast emo [ake brai oral ook 0^ O ^^^^ <Ni-i(N lO 00 O lO IC (M S5 00 00 O CO ■ 5 5 2 I 21 1-^ (5m ffl M-^ W CO 1 M ca S3 a> a> O t> . »H C3.I-1 O VEAL 47 B.— VEAL. ROAST VEAL WITH DRESSING. 1. Remove bone from shoulder or fillet of veal. 2. Weigh and wipe meat. 3. Fill cavity with dressing; skewer or tie in shape. 4. Place in roasting-pan ; sprinkle with salt and pepper; dredge lightly with flour, dot over with small pieces of fat. 5. Place in hot oven, sear on all sides, reduce heat. 6. Pour 1 c. boiling water into pan; baste every 15 mins. 7. Roast 25 mins. to the lb. Dressing for Roast Veal. 2 c. fine bread crumbs. 1 T. salt. }4 T. pepper. }4 tb. finely chopped parsley. 1 T. thyme or summer savory. }4 T. grated onion. }/2 T. grated lemon rind. 2 T. lemon juice. 2 tb. melted butter. 1. Mix seasonings with crumbs. 2. Add crumbs to melted butter, stir with a fork. VEAL LOAF. 2tb. ^tb. 1 T. MT. f.g. 3 lb. lean veal, minced. l/s lb. fat salt pork, minced. 1 c. soft bread crumbs. 1 egg or 4 tb. cream. 2 tb. lemon juice. 1 tb. salt.

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