Veal Loaf With Anchovies

Preparation info

  • 8

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 3 pounds veal, ground
  • 4 slices of day-old bread, crusts removed and roughly torn
  • 1 bunch of parsley, stems removed
  • 3 celery ribs, roughly chopped
  • ½ cup water
  • teaspoons salt
  • ½ teaspoon freshly ground black pepper
  • 2 eggs, lightly beaten
  • 1 tablespoon lemon juice
  • 1 can (2 ounces) flat anchovy fillets
  • Lemon slices and additional anchovies for garnish


    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. (Ingredients may be finely chopped if blender is not available.)

    3. Add the salt, pepper, eggs and lemon juice to the mixture; mix lightly but well.

    4. Pack half of the meat mixture into a loaf pan (9 × 5 × 3 inches). Arrange the anchovy fillets over the surface and top with the remaining meat mixture.

    5. Bake for two hours, or until done. Unmold onto a warm platter and garnish with lemon slices and anchovies.