Veal Loaf I

Ingredients

• Knuckle of veal, sawed in pieces
• 1 pound lean veal
• 1 onion thinly sliced
• Salt and pepper
• 3 hard-cooked eggs
• 4 tablespoons chopped parsley

Method

1. 1

   Cover knuckle and lean meat with boiling water.

2. 2

   Add onion, cook slowly until meat is tender.

3. 3

   Drain, chop meat finely, and season highly with salt and pepper.

4. 4

   Garnish bottom of mold with egg slices and parsley.

5. 5

   Put in layer of meat, layer of egg slices, sprinkle with parsley, and cover with remaining meat.

6. 6

   Pour over liquor, which should be reduced to 1 cupful.

7. 7

   Press, chill, and garnish with parsley.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 125. The excerpt below is the record exactly as published.

VEAL LOAF I Knuckle of veal, sawed in pieces Salt and pepper 1 pound lean veal 3 hard-cooked eggs, 1 onion thinly sliced 4 tablespoons chopped parsley

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