Veal Loaf

Ingredients

• three and a half pounds veal
• one thick slice of fat salt pork
• six common crackers
• two eggs
• half cup butter
• one tablespoon pepper
• a little cloves
• herb to suit taste

Method

1. 1

   Chop veal and pork, mix with crackers, eggs, butter, pepper, cloves, and herbs.

2. 2

   Shape into a loaf, place in a shallow pan with water, cover with butter, and dredge with flour.

3. 3

   Bake slowly for 2 hours, basting as needed.

As published

This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 143. The excerpt below is the record exactly as published.

Veal Loaf (Delicious) Take three pounds raw veal, half a pound of fat salt pork, slices of chicken or ham, five rolled soda biscuits, one tablespoon chopped mushrooms, juice of one lemon, two teaspoons of poultry seasoning, one dessertspoon salt and one teaspoon pepper, four eggs well beaten, four tablespoons of cream or tomato sauce; add the other ingredients and shape into a compact loaf; put in a bake-pan and cover with slices of salt pork; cook two hours, basting every few minutes. Serve hot with a sauce made in the pan after the loaf has been removed. This is delicious served cold with vegetable salad and mayonnaise dressing. Beef Loaf Two pounds steak put through the mincer, one dessertspoon pepper and one of salt, four eggs, six rolled soda biscuits, a little mustard and red pepper, six tablespoons milk, one large onion, one dessertspoon sage; make into a loaf and cook as a fowl. Veal Loaf Take three and a half pounds veal, fat and lean; one thick slice of fat salt pork; chop the whole raw; take six common crackers pounded fine; two eggs, half cup butter, one tablespoon pepper, a little cloves, and herb to suit taste

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