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Veal Loaf
From How we cook in Tennessee .., 1906
Serves 3
Serve cut in thin slices.
Presented as published in 1906. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 25. The excerpt below is the record exactly as published.
Veal Loaf. — Three pounds raw veal chopped or ground very fine, butter size of egg (or more), three eggs, three tablespoons of milk, four pounded crackers, one teaspoon black pepper, tablespoon salt
Cook this with the app: pantry check, scaling, and the assistant.