Veal Loaf

Ingredients

• one and one-half pounds of veal
• scant one-half pound of pork
• half a dozen square crackers
• two eggs
• Season well with salt
• pepper
• a small onion (chopped fine)
• one-quarter teaspoonful of sage
• one-quarter teaspoonful of cloves

Method

1. 1

   Chop fine veal and pork.

2. 2

   Roll crackers and mix half in the meat.

3. 3

   Add eggs, seasonings, and mix well.

4. 4

   Press into a greased square pan, sprinkle remaining crumbs on top, and bake slowly for one hour.

5. 5

   Serve cold, cut in slices.

As published

This recipe was extracted from Some simple Sunday suppers (1895) by Suzan Sweeney Snapp, page 2. The excerpt below is the record exactly as published.

Veal Loaf Shrimp Salad Celery Rolls Jelly Chocolate with Whipped Cream Sponge Cake Q?C&f &0&f* Chop fine one and one-half pounds of veal, and scant one-half pound of pork. (It is better to have these chopped by the butcher.) Roll half a dozen square crackers, and mix half of the crackers in the chopped meat. Add to this two eggs. Season well with salt, pepper, a small onion (chopped fine), one-quarter teaspoonful of sage, and one-quarter teaspoonful of cloves

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