Reference > Farmer's Cookbook > VEAL > Veal Loaf II
  Veal Loaf I Broiled Veal Kidneys  
CONTENTS · BIBLIOGRAPHIC RECORD

Veal Loaf II

Wipe three pounds lean veal, and remove skin and membrane. Chop finely or force through meat chopper, then add one-half pound fat salt pork (also finely chopped), six common crackers (rolled), four tablespoons cream, two tablespoons lemon juice, one tablespoon salt, one-half tablespoon pepper, and a few drops onion juice. Pack in a small bread-pan, smooth evenly on top, brush with white of egg, and bake slowly three hours, basting with one-fourth cup pork fat. Prick frequently while baking, that pork fat may be absorbed by meat. Cool, remove from pan, and cut in thin slices for serving.


CONTENTS · BIBLIOGRAPHIC RECORD
  Veal Loaf I Broiled Veal Kidneys  
 
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