Veal Loaf

Rate this recipe

Preparation info

    • Difficulty


Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

  • About


  • 4 lb. knuckle of veal
  • 4 hard cooked eggs
  • 1 small onion
  • 1 T. chopped parsley
  • Salt and pepper to taste


Wipe meat, put in kettle with onion and cover with boiling-water. Cook gently until meat is tender. Remove from liquid, cool and put meat through chopper. Garnish bottom of mould with slices of hard cooked egg and parsley, put in half of meat, cover with slices of egg and sprinkle with parsley. Cover with remaining meat. Reduce liquor to 1 cup and pour over meat. Press and chill, turn on a dish, garnish with parsley and serve.