Veal Loaf


  • 1 lb. cold roast veal
  • ½ lb. sausage meat
  • 1 oz. breadcrumbs
  • salt and pepper
  • 1 egg gravy or stock flour or egg and breadcrumbs
  • fat for basting sauce or gravy or salad


Finely chop the veal and mix with the sausage meat and breadcrumbs. Season well and add the beaten egg. Mix thoroughly, adding gravy or stock until the whole mixture is well moistened, but not wet. Form into a short thick roll and coat lightly with flour or egg and breadcrumbs. Heat some fat in a saucepan, put in the meat roll and baste. Bake in a fairly hot oven (400° F., Gas 6) for about 1 hr., basting occasionally.

Serve either hot with a good gravy or sauce, or cold with salad.