Veal Loaf

Ingredients

• three pounds raw lean veal
• a quarter pound of fine fat pork
• half an onion, grated fine
• a tablespoonful of salt
• a half teaspoonful of pepper
• a half teaspoonful powdered thyme
• quarter of a spoonful sweet marjoram
• the same amount Summer savory
• a saltspoonful celery salt
• two-thirds of a cup of rolled cracker crumbs
• a scant cupful veal gravy or hot milk
• the yolk of one egg
• the whites of two beaten together until light

Method

1. 1

   Mince veal and fat pork, season with grated onion, salt, pepper, thyme, marjoram, savory, and celery salt.

2. 2

   Mix in cracker crumbs, veal gravy or hot milk, and beaten eggs.

3. 3

   Form into a compact loaf, coat in egg yolks and crumbs, and bake in a buttered bag for two hours.

4. 4

   Serve cold, cut in thin slices.

As published

This recipe was extracted from Standard Paper-Bag Cookery (1912) by Emma Paddock Telford, page 33. The excerpt below is the record exactly as published.

Veal Loaf. — Mince three pounds raw lean veal and a quarter pound of fine fat pork, salt or fresh. Season with half an onion, grated fine, a tablespoonful of salt, a half teaspoonful of pepper, a half teaspoonful pow- dered thyme, quarter of a spoonful sweet marjoram, the same amount Summer savory and a saltspoonful celery salt. Next mix in two-thirds of a cup of rolled cracker crumbs, a scant cupful veal gravy or hot milk, the yolk of one egg and the whites of two beaten together until light

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