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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