Veal Loaf I

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Preparation info

    • Difficulty

      Medium

Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

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Method

Separate a knuckle of veal in pieces by sawing through bone. Wipe, put in kettle with one pound lean veal and one onion; cover with boiling water and cook slowly until veal is tender. Drain and chop finely meat, season highly with salt and pepper. Garnish bottom of a mould with slices of hard boiled eggs and parsley. Put in layer of meat, layer of thinly sliced hard boiled eggs, sprinkle with finely chopped parsley, and cover with remaining meat. Pour over liquor, which should be reduced to one cupful. Press and chill, turn on a dish, and garnish with parsley.