Veal Loaf

Ingredients

• Two and one-half pounds veal
• one-half pound salt or fresh pork
• one cup cracker crumbs
• two eggs
• salt
• pepper

Method

1. 1

   Mix all together.

2. 2

   Make in a loaf; sprinkle with cracker crumbs on the top, with pieces of butter.

3. 3

   Put one pint of water in pan and cook about one hour, basting occasionally.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The New century cook book (1899), page 27. The excerpt below is the record exactly as published.

Veal Loaf, Two and one-half pounds fresh veal, ground; one-quarter pound pickled pork, ground; one-half teacupful rolled cracker New Century Cook Book. 57 crumbs, two whole eggs, well beaten, salt, pepper and a little sage. Mix all together well and form into a loaf. Bake one hour without basting. Veal Loaf. Four pounds of raw veal chopped fine, one tablespoon of salt (heaping), one tablespoon of black pepper (even), three tablespoons of cream or milk, eight pounded butter crackers, two eggs, one nutmeg, piece of butter size of an egg. Mold into loaf, put in a pan with a little water in bottom, place over the top bits of butter, sprinkle with cracker crumbs. Bake two hours, basting with water and butter. Other meats can be pre- pared the same way. Mrs. I. J. Hamner. Veal Loaf. Two pounds veal steak, one-fourth pound raw salt pork, six butter crackers (rolled), two beaten eggs, pepper and salt to taste. Keep a little salt and water in bake pan to baste with. Bake in a slow oven. Mrs. U. H. Struble. Veal Loaf. Two and one-half pounds veal, one-half pound salt or fresh pork chopped, one cup cracker crumbs

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