Veal Loaf
Yield
1 loafPrep
10 minCook
60 minReady
70 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
veal
lean, ground |
|
| ¾ | cup |
bread crumbs
|
|
| 1 | each |
eggs
well beaten |
|
| 1 | tablespoon |
parsley leaves
chopped |
|
| 2 | tablespoons |
butter
melted |
|
| 1 | teaspoon |
salt
|
|
| ⅛ | teaspoon |
black pepper
|
|
| 1 | tablespoon |
onions
chopped |
|
| ⅛ | teaspoon |
nutmeg
|
|
| ½ | cup |
stock
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
veal
lean, ground |
|
| 177 | ml |
bread crumbs
|
|
| 1 | each |
eggs
well beaten |
|
| 15 | ml |
parsley leaves
chopped |
|
| 3E+1 | ml |
butter
melted |
|
| 5 | ml |
salt
|
|
| 0.6 | ml |
black pepper
|
|
| 15 | ml |
onions
chopped |
|
| 0.6 | ml |
nutmeg
|
|
| 118 | ml |
stock
|
|
Directions
Mix all the ingredients together and moisten with the stock.
Pack into a greased loaf pan.
Dot with butter or other shortening and bake at 350℉ (180℃) for 1 hour.
Serve hot or cold as desired.
