Veal Loaf

Ingredients

• Three pounds veal
• three-fourth pounds salted pork
• one dozen large crackers
• two eggs

Method

1. 1

   Chop veal and pork fine, add half of the crackers to the meat, season to taste, mix thoroughly and make in mould, then roll into the remaining cracker crumbs and bake one hour, serve cold.

As published

This recipe was extracted from The Pennsylvania German cook book (1902) by Keller, J. A. Mrs, page 23. The excerpt below is the record exactly as published.

two eggs, pepper and salt, cook until heated through, set olT to cool, while cooling beat whites stiff, add them to the mixture, put into a bak¬ ing dish and bake until set in the center. Serve. TIIK PKNNSY LVAXI A iJKKMAX (’OOK HOOK. Ul HYDERABAD CUTLETS. One pint liiiely elmppeil inutton, one cnp bread cniinlM. one enp thick t(unato sauce, one dessert simmui, curry pt^wder^ one teas|MM>n onion juice, salt, pepper, one well beaten e^g. form into small thick cutlets, dip into slightly beaten egg, then bread crumbs. Fry in smoking hot fat, serve with tomato sauce. FRIKADEL. Take bits of meat and potatm's left over and chop, take pieces of <lry bread and pour on boiling water, then take out (piickly and press as <lry as you can with the hands, chop with the alM)ve, season, add an egg, and mix well, make into pat¬ ties. fry. Any of the alawe recipes can be baked in empty baking powder cans, and then slice<l when cold and make a nice achli- tion to the lunch basket. S. K. VEAL LOAF. Three pounds veal, an«l three-fourth pouuils salted pork chopped fine, one dozen large crackers

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