Name: Veal Loaf With Anchovies
Yield: 8 servings
Cuisine: United States
Ingredients: Lemon slices and additional anchovies for garnish; 1½ teaspoons salt; ½ cup water; 3 celery ribs, roughly chopped; 1 bunch of parsley, stems removed; 4 slices of day-old bread, crusts removed and roughly torn; 3 pounds veal, ground; 2 eggs, lightly beaten; 1 can (2 ounces) flat anchovy fillets; 1 tablespoon lemon juice; ½ teaspoon freshly ground black pepper

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

Americas
United States
Main course
New York

Method

Preheat oven to moderate (325°F.).
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

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Veal Loaf With Anchovies

Ingredients

Method

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