Veal Loaf

Ingredients

• Two and a-half pounds of veal
• One-half pound of salt pork
• Two tea-spoonfuls of salt
• One-half tea-spoonful of pepper
• One tea-spoonful of chopped onion
• One-half cupful of cracker crumbs
• One-quarter cupful of water or stock
• One egg
• Two table-spoonfuls of butter
• One-half tea-spoonful of sage

Method

1. 1

   Chop veal and pork fine, mix with other ingredients except butter.

2. 2

   Press into a buttered pan and cook for 2 hours in a hot oven, basting with melted butter and water.

3. 3

   Serve with a sauce made from butter, flour, milk, and the pan gravy.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 68. The excerpt below is the record exactly as published.

VEAL LOAF. This may be served cold for luncheon or tea, or hot with the sauce given in the recipe. Two and a-half pounds of veal. One-half pound of salt pork. Two tea-spoonfuls of salt. One-half tea-spoonful of pepper. One tea-spoonful of chopped onion. One-half cupful of cracker crumbs. One-quarter cupful of water or stock, One egg. Two table-spoonfuls of butter. One-half tea-spoonful of sage

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