Veal Loaf

Ingredients

• Three and a half pounds of veal cutlet
• three slices, or about five cents' worth, of pickled pork
• one tea-cupful of powdered crackers
• two well-beaten eggs
• one table-spoonful of salt
• one tea-spoonful of black pepper
• half tea-spoonful of chopped onion
• one-third of a tea-spoonful of ground cloves
• half tea-spoonful of ground allspice
• a cupful of milk

Method

1. 1

   Chop the raw veal and pork together, add the other ingredients, knead well, and shape into a loaf.

2. 2

   Cover with powdered cracker, add bits of butter, and bake for two hours, basting frequently with milk or water.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 25. The excerpt below is the record exactly as published.

VEAL LOAF. Three and a half pounds of veal cutlet, three slices, or about five cents' worth, of pickled pork ; one tea-cupful of powdered crackers, two well-beaten eggs, one table-spoonful of salt, one tea-spoonful of black pepper, half tea-spoonful of chopped onion, one-third of a tea-spoonful of ground cloves, half tea-spoonful of ground allspice. Chop the raw veal and pork together, to which add the other ingredients, then add a cupful of milk

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