Pressed Veal
- 2 1/2 pounds veal
- 1/2 pound pork
- Salt and pepper
- 3 hard boiled eggs
Cook veal and pork until quite tender. Grind in food chopper, using medium knife. Season through and through. Line pan with meat mixture then place eggs through center of loaf. Pack the rest of meat in and pour one cupful of the serving. If the eggs are placed in beet juice the night before, they will be much more attractive, or if your little heart desires a boiled tongue can be used for the center. For luncheons it is very easy to mold the veal in the individual aluminum molds, placing a slice of the colored egg at the bottom of the mold.
Submitted by Aug 2, 2009
15 min 30 min 45 min
15 min 30 min 45 min