Veal Loaf

Ingredients

• 2 pounds of lean veal
• 3 cups boiling water
• 1 small onion sliced
• 1 stalk of celery diced
• 2 cups of veal stock
• narrow strips of hard boiled eggs
• thin slices of green peppers

Method

1. 1

   Cook veal until tender in boiling water with onion and celery.

2. 2

   Line a bread pan with hard boiled eggs and green peppers.

3. 3

   Layer veal, eggs, and veal for 3 layers.

4. 4

   Pour veal stock over and let stand overnight.

As published

This recipe was extracted from One hundred choice recipes and business directory of Kannapolis, N.C. (1928) by Woman's Club of Kannapolis (N.C.), page 6. The excerpt below is the record exactly as published.

Veal Loaf Cook 2 pounds of lean veal until very tender in 3 cups boiling water, with 1 small onion sliced and 1 stalk of celery diced. Line a small bread pan with narrow strips of hard boiled eggs and thin slices of green peppers. Put layer of veal, then eggs, then veal, for 3 layers, over this pour 2 cups of veal stock

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