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Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)

MEATS

TWO VEAL LOAF RECIPES

Veal Loaf #1
Take 3 1/2 pounds of minced veal (the leg is best for this purpose), 3 eggs well beaten, 1 tablespoonful of pepper, 1 tablespoonful of salt, 1 grated nutmeg, 4 rolled crackers, 1 table-spoonful of cream, butter the size of an egg; mix these together and make into a loaf, roast and baste like other meats.

Sister G. D. Zollers, South Bend, Ind.


Veal Loaf #2
Chop very fine 4 pounds of raw veal with 1/4 of a pound of ham; add 2 cups of cracker crumbs, 4 eggs, salt and pepper, and enough water to moisten. Press in a buttered bread pan and butter the top; bake 1 hour.

Sister Sarah A. France, Huntington, Ind.
 

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