Veal Loaf II

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Preparation info

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Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

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Wipe three pounds lean veal, and remove skin and membrane. Chop finely or force through meat chopper, then add two slices fat salt pork cut one-fourth inch thick (also finely chopped), six common crackers (rolled), one-fourth cup melted butter, and one egg slightly beaten. Season highly with salt, pepper, and sage. Pack in a small bread pan, smooth evenly on top, and bake slowly three hours. Cool before turning from pan. Cut in thin slices for serving.