Veal Loaf

Ingredients

• Three and a half pounds of uncooked veal
• 1/2 lb. of salt pork
• half a cupful of melted butter
• six crackers (preferably soda-crackers)
• two eggs
• a grated nutmeg
• a small piece of onion
• a little chopped parsley

Method

1. 1

   Chop veal and pork very fine.

2. 2

   Mix with melted butter, rolled crackers, eggs, nutmeg, onion, and parsley.

3. 3

   Form into a loaf, cover with bread-crumbs and butter, bake in a dripping-pan with water, basting frequently for two hours.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 447. The excerpt below is the record exactly as published.

Veal Loaf VEAL Veal, Pain de Foie Veal Loaf. — Three and a half pounds of uncooked veal, x/z lb. of salt pork (which may, of course, be omitted if so desired) ; have the veal and pork chopped very fine by your butcher; half a cupful of melted butter, six crackers (preferably soda- crackers), rolled fine ; two eggs, a grated nutmeg, a small piece of onion, a little chopped parsley

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