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Recipe: Veal Loaf

Categories: Penndutch, Meats

Yield: 1 Servings

3 lb Veal, lean, ground
3/4 c Bread crumbs 

      1    Egg, well beaten
      1 tb Parsley, chopped
      2 tb Butter, melted
      1 ts Salt
    1/8 ts Pepper
      1 tb Onion, chopped

1/8 ts Nutmeg
1/2 c Stock

Mix all the ingredients together and moisten with the stock. Pack into a greased loaf pan. Dot with butter or other shortening and bake at 350-F for 1 hour. Serve hot or cold as desired. Source: Pennsylvania Dutch Cook Book ~ Fine Old Recipes, Culinary Arts Press, 1936.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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