Veal Loaf
- 2 1/2 lbs meat, taken from fillet or shoulder or wherever the meat is free from fat
- Cracker crumbs
- 1 egg
- Butter
- Red pepper
- Black pepper
- Salt
- 1 quart water or some broth
Take out all the little white, fibrous or sinewy particles from the meat and chop very finely, almost to a paste. Mix in rolled cracker crumbs with 1 egg to hold it together, a little butter, red and black pepper and salt to taste.
Form into a small loaf. Dredge with cracker crumbs and put several little pieces of butter over the outside. Set the uncooked loaf in a pan with about a quart of water (or a little more)me broth. Put in the oven and baste constantly for 2 hours. When taken out to cool, pour any remaining liquid over the loaf. Cut in slices.
Form into a small loaf. Dredge with cracker crumbs and put several little pieces of butter over the outside. Set the uncooked loaf in a pan with about a quart of water (or a little more)me broth. Put in the oven and baste constantly for 2 hours. When taken out to cool, pour any remaining liquid over the loaf. Cut in slices.
Submitted by Dec 3, 2009
15 min 30 min 45 min
15 min 30 min 45 min