Veal Loaf. Mrs. Gertrude Douglas Weeks. Recipe

Veal loaf, also known as beef loaf, is a delicious and comforting dish that has been enjoyed by families for generations. This classic recipe is perfect for those looking to add a taste of nostalgia to their menu. Veal loaf is made by combining finely chopped veal or beef with eggs, milk, powdered crackers, butter, and a blend of seasonings. The mixture is then shaped into a loaf and baked to perfection. Throughout the cooking process, the loaf is basted with a combination of butter and water to ensure it remains moist and flavorful. This recipe is attributed to Mrs. Gertrude Douglas Weeks, who likely passed down this cherished family recipe to be enjoyed by many.

Fun fact: Did you know that using veal in this recipe adds a delicate and tender texture to the loaf? Veal is known for its subtle taste and tender meat, making it a popular choice for traditional meat-based dishes like veal loaf.

Now, let's dive into the details of preparing Mrs. Gertrude Douglas Weeks' Veal Loaf!

Ingredients:
- 3 pounds of veal or beef, chopped fine
- 3 eggs, beaten with 3 tablespoons of milk
- 1 egg, the size of an egg
- 1 cup of powdered crackers
- 1 teaspoon of black pepper
- 1 tablespoon of salt
- Butter, for basting

Instructions:
1. Preheat your oven to 350°F (175°C).

2. In a large mixing bowl, combine the chopped veal or beef, beaten eggs with milk, powdered crackers, black pepper, salt, and butter. Mix the ingredients well together until fully combined.

3. Once the mixture is well mixed, shape it into a firm loaf shape. You may do this by placing the mixture onto a baking tray or into a loaf pan. Ensure that the loaf is evenly shaped for consistent cooking.

4. Place the veal loaf into the preheated oven and bake for approximately 2 and a half hours. This will ensure that the loaf is fully cooked and tender.

5. While the veal loaf is baking, baste it periodically with a mixture of melted butter and water. This will help keep the loaf moist and add extra flavor.

6. After 2 and a half hours, check the internal temperature of the loaf using a meat thermometer. The internal temperature should reach 160°F (71°C) to ensure it is fully cooked. If needed, continue baking the veal loaf until the desired temperature is reached.

7. Once fully cooked, remove the veal loaf from the oven and let it rest for a few minutes before slicing. This will allow the juices to redistribute, resulting in a juicy and flavorful loaf.

8. Slice the veal loaf into thick slices and serve warm. It pairs well with creamy mashed potatoes, roasted vegetables, or a fresh salad.

Now that you've mastered Mrs. Gertrude Douglas Weeks' Veal Loaf, here are a few similar recipe dishes you might enjoy:

1. Meatloaf: A classic American dish made with ground meat, breadcrumbs, and a variety of seasonings. It is shaped into a loaf and baked until cooked through.

2. Pork Terrine: A French dish made with ground pork, often combined with herbs, spices, and sometimes even fruits or nuts. It is then packed into a terrine mold and slow-cooked to create a smooth and flavorful loaf-like dish.

3. Chicken Liver Pâté: Though different in texture, chicken liver pâté shares similarities with veal loaf as both are made by combining finely chopped meat with other ingredients. Pâté is typically served as a spread on crackers or bread.

These recipes provide a glimpse into the vast array of delectable loaf-like dishes that have been enjoyed by families worldwide for many years. Whichever recipe you choose, these comforting dishes are sure to leave you satisfied and longing for more. Enjoy!