Veal Loaf

Ingredients

• Three pounds veal
• one-half pound salt pork
• three hard boiled eggs
• one teaspoon pepper
• one tablespoon salt
• one-half teaspoon mace
• one nutmeg

Method

1. 1

   Mix well and bake in loaf for two hours, basting with water and butter.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from The New century cook book (1899), page 28. The excerpt below is the record exactly as published.

Veal Loaf. Three pounds of veal chopped with two slices of salt pork, six rolled crackers, one teaspoon pepper, one tablespoon salt, one-half teaspoon mace, three hard-boiled eggs, grated, one nut- meg. Mix well and bake two hours, basting with a little butter and water. Excellent. Mrs. L. C. Pitner. Veal Loaf. To every two pounds of veal add one-half pound of salt pork (have it ground in machine), then add salt and pepper to taste. Three well beaten eggs, four soda crackers, rolled fine. Mix thoroughly, cover the bottom of granite dish with water, put meat in and press down firm; beat another egg and pour over top, and bake in slow oven two hours. Beef may be used instead of veal, if preferred. Mrs. Watson. Veal Loaf. Three pounds veal, chopped fine, six rolled crackers, three hard boiled eggs, one teaspoon pepper, one tablespoon salt, one- half teaspoon mace, one nutmeg, one-half pound salt pork

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