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(Meats) - (The International Jewish Cook Book)

Take two pounds of chopped veal, four tablespoons of bread crumbs, two
beaten eggs, season with salt, pepper, ginger, nutmeg and a little
water. Add a tablespoon of chicken-fat; grease the pan, mix ingredients
thoroughly, form into a loaf, spread or lay piece of chicken-fat on top.
Bake in oblong tin until done, basting frequently.
Brown four onions light brown in a tablespoon of fat, add one teaspoon
mixed paprika, and the meat cut in pieces; leave the pan uncovered for a
few moments, cover; add one sweet green pepper, cut up, and let cook;
add a little water whenever the gravy boils down; when the meat is
tender serve with dumplings.

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Three pounds raw veal, chopped fine; 1 teaspoonful salt, 1 teaspoonful
pepper, 2 tablespoonfuls butter, 2 raw eggs, 2 tablespoonfuls water.
Mix all together with 6 tablespoonfuls fine, rolled, dried bread
crumbs and mold into a long, narrow loaf. Roll the loaf in two extra
tablespoonfuls of bread crumbs. Place in a hot pan, pour 3
tablespoonfuls melted butter over the top, and bake in hot oven two
hours or less, basting frequently. Slice thinly when cold. Should the
veal loaf be served hot thicken the broth with flour and serve this
gravy with it.

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Three pounds of lean veal chopped with one pound of raw salt pork;
three eggs, one pint of rolled cracker; one tablespoon of salt, one
tablespoon of pepper, one tablespoon of butter, a little sage; mix all
together; make into a loaf. Put one-half pint of water in roaster;
put in the loaf; sprinkle fine cracker crumbs over it, and some small
lumps of butter; bake slowly one hour; if baked in open pan, baste
same as turkey.

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Three pounds of veal or beef, chopped fine; three eggs, beaten with
three tablespoons of milk, butter the size of an egg, one cup of
powdered crackers, one teaspoon of black pepper; one tablespoon of
salt; mix well together; form into a loaf, and bake two and one-half
hours. Baste with butter and water while baking.

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13 Veal Loaf

Chop fine, 3-1/2 lbs. of veal and 1 lb. of fat pork. Mix well with 4

soda crackers rolled fine, 3 well-beaten eggs, 1 tablespoonful of salt,

1 oz. of pepper, 1 nutmeg and a small piece of butter. Make it into a

loaf, and bake without water. Quick heat at first. A little grated lemon

peel is an improvement.

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Veal Loaf

Three pounds of raw veal chopped very fine, butter size of an egg, three

eggs, three tablespoonfuls cream or milk. Mix the eggs and cream

together. Mix with the veal four pounded crackers, one teaspoonful

black pepper, one large tablespoonful salt, one large teaspoonful sage.

Mix well together and form into a loaf. Bake two and one-half hours,

basting with butter and water while baking. Serve cut in thin slices.

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Veal Loaf

Three pounds of veal chopped fine, one-half pound salt or fresh pork,

one cup powdered crackers, one cup water, two eggs, three teaspoonfuls

salt, three teaspoonfuls sage, one teaspoonful pepper. Bake in rather

quick oven.

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Veal Loaf

3 pounds of veal cutlets and a small piece of salt pork, all chopped

fine together; a tea-cup of rolled crackers moistened a very little with

water; salt, pepper and 1 egg. Add summer savory, if you like. Put in a

bread-pan and bake one and a-half hours. Serve in slices when cold.

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Veal Loaf

3 pounds Veal

1/4 lb. Salt Pork

1 teaspoon salt

1/4 teaspoon pepper.

Of the following mixture

1/4 teaspoon sage, thyme, and sweet marjoram

2 eggs

1 cup stock. If not procurable use 1/2 cup water and 1/2 cup milk

3/4 cup bread crumbs

Have meat ground fine as possible. Then mix thoroughly with the herbs, 1

egg, pepper and salt, 1/2 cup stock and 1/2 cup crumbs.

Form a loaf and brush top and sides with the second egg. Now, scatter

the remaining 1/4 cup of crumbs over the moistened loaf.

Place in a baking pan with the 1/2 cup of stock and bake in a moderate

oven three hours, basting very frequently, and adding water in case

stock is consumed.

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Veal Loaf

Three-fourths pound raw veal, one-fourth pound raw salt-pork, three

eggs, nine crackers, three teaspoons salt, one and a half teaspoons

pepper, parsley. Chop very fine, and bake one hour. When cold, slice

thin.--Mrs. W. H. Nash.

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