Recipes For Making Veal Loaf

Veal Loaf Ready For Baking Recipe

3 1/2 pounds of raw veal. 3 eggs, well beaten. 1/4 pound of fat salt pork. 3 tablespoonfuls of cream, milk, white or tomato sauce. 1/4 pound of chicken or lean ham. 6 soda crackers. 1 teaspoonful of sweet herbs or 1/2 teaspoonful of mace. 6 mushrooms. 1 tablespoonful of salt. 1 teaspoonful of pepper.

Pass the veal (that from the leg is best) and the pork through the meat-chopper together with the chicken, or ham, the mushrooms and the crackers. The ham should have been cooked, and the mushrooms sautéd in butter. Add the other ingredients, mix thoroughly and shape into a compact loaf. Slide on to a tin baking-sheet, cover with scored slices of salt pork and bake on a rack in the dripping pan about two hours, basting every ten minutes. Serve hot, with a sauce made in the pan after the loaf has been removed; or, preferably, serve cold, sliced thin, with a vegetable salad.

Chicken Loaf Recipe

Prepare as veal loaf, substituting the flesh from two uncooked fowl, weighing about three and one third pounds each, one pound of veal and a cup of blanched almonds for the chicken or ham and the veal given in the recipe.