Veal Loaf

Ingredients

• three or four pounds of cold roast or boiled veal
• six rolled crackers
• two eggs
• a lump of butter the size of an egg
• season with salt and pepper

Method

1. 1

   Chop veal fine and mix with crackers, eggs, and butter.

2. 2

   Shape into a loaf, cover with cracker dust, and bake for 45 minutes.

As published

This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 26. The excerpt below is the record exactly as published.

a lump of butter the size of an tgg in a frying pan, when it is melted add cold roast beef, cut in thin slices or chipped dried beef, and fry to a nice brown; then add a tablespoonful of flour, and stir well; last of all add enough water or milJc to make a nice cream. You can serve on toast or not, as you please. Filet of Beef. A filet of beef is the tenderloin, but, as tenderloin is very expensive, a very good filet can be made from the "roll," which is simply the thick part of the rib separated from the bone. Directions for cooking a filet of beef will be found under the head of Roast Beef. Spiced Beef. Four pounds of round beef chopped fine; take from it all fat; add to it three dozen small crackers rolled fine, four eggs, one cup of milk, one tablespoonful ground mace, two tablespoonfuls of black pepper, one table- spoonful melted butter; mix well and put in any tin pan that it will just fill, packing it well; baste with butter and water, and bake two hours in a slow oven. VEAL. Filet of Veal . Hoast Veal. A loin of veal roasted makes a splendid dinner dish. Roast in a pan with some sliced vegetables, put a piece of bread in the pan, and it will cook to pieces and thicken the gravy; small pared potatoes baked with the meat in the same pan make a good vegetable to serve with veal; both should be basted every few min- utes. Fricassee of Veal. The breast or shoulder of veal cut into pieces are the best for fricassee. Wash the veal and put on in cold water, let it come to aboil, take out the meat, wash again and put in fresh water once more, and let stew until done; mix a cupful of flour with half a cup of butter, dissolve this in the pan of veal, season with salt and pepper, and serve. Breast of Veal Stuffed. Obtain a breast of veal, boned and opened ; fill your breast loosely with a good bread stuffing, sew up the open end and braise in a pan with vegetables; as for roasting Breast of Veal. Only keep your pan covered ; cook well done and make sauce in pan as for roast beef. Veal LiOaf. Take three or four pounds of cold roast or boiled veal, that off the leg or loin is best; chop fine and mix in six rolled crackers, two eggs, a lump of butter the 36 Veal 37 size of an egg, season with salt and pepper

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