Veal Loaf
- Knuckle of veal
- 1 lb lean veal
- 1 onion
- Salt
- Pepper
- Hard boiled eggs, thinly sliced
- Parsley, finely chopped
- Liquor
Saw a knuckle of veal in pieces. Wipe. Put in a kettle with the lean veal and onion. Cover with boiling water. Cook slowly until veal is tender. Drain. Chop the meat finely. Season highly with pepper and salt. Put in a layer of meat and then a layer of sliced, hard boiled eggs. Sprinkle with chopped parsley and cover with remaining meat. Pour over the liquor which should be reduced to 1 cup. Press and chill.
Submitted by Aug 23, 2009
15 min 30 min 45 min
15 min 30 min 45 min