Veal Loaf

Ingredients

• 2 lbs. of cold veal, chopped fine
• 1 lb. cold ham, chopped fine
• 1 small teaspoon of grated lemon peel
• 1 teaspoon of powdered mace
• 1 tablespoon of chopped parsley
• 1 cup grated bread crumbs, dry and fine
• 1 cup of brown gravy
• Cayenne
• Lemon juice
• Salt
• and pepper
• 3 yolks of eggs, beaten light
• 1 egg for glazing

Method

1. 1

   Mix half of the gravy and all the other ingredients, except the egg for glazing.

2. 2

   Add the yolks of the eggs last.

3. 3

   Mold into a loaf and place in a greased pan.

4. 4

   Cover and set in the oven until smoking hot.

5. 5

   Remove the cover and allow it to brown quickly.

6. 6

   Brush with beaten egg and leave for 3 minutes until nicely brown.

7. 7

   Serve with remaining gravy or sauce.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 31. The excerpt below is the record exactly as published.

Veal Loaf. Pain De Veau, 2 lbs. of cold veal, chopped fine. 1 lb. cold ham, chopped fine. 1 small teaspoon of grated lemon peel. 1 teaspoon of powdered mace. 1 tablespoon of chopped parsley. 1 cup grated bread crumbs, dry and fine. 80 PORTLAND WOMAN'S EXCHANGE COOK BOOK 1 cup of brown gravy. Cayenne. Lemon juice. Salt and pepper. 3 yolks of eggs, beaten light. 1 egg for glazing

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