Veal Loaf With Anchovies

Preparation info
  • 8

    servings
    • Difficulty

      Medium

Appears in
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 3 pounds veal, ground
  • 4 slices of day-old bread, crusts removed and roughly torn

Method

  1. Preheat oven to moderate (325°F.).

  2. Place the veal in a large bowl. Put half of the bread, parsley, celery and water in a blender and blend until well minced. Add to the meat. Repeat with the remaining bread, parsley, celery and water. (Ingredi