Reference > Farmer's Cookbook > VEAL > Veal Loaf I
  Veal Birds Veal Loaf II  
CONTENTS · BIBLIOGRAPHIC RECORD

Veal Loaf I

Separate a knuckle of veal in pieces b sawing through bone. Wipe, put in kettle with one pound lean veal and one onion; cover with boiling water, and cook slowly until veal is tender. Drain, chop meat finely, and season highly with salt and pepper. Garnish bottom of a mould with slices of “hard-boiled” eggs and parsley. Put in layer of meat, layer of thinly sliced “hard-boiled” eggs, sprinkle with finely chopped parsley, and cover with remaining meat. Pour over liquor, which should be reduced to one cupful. Press and chill, turn on a dish, and garnish with parsley.


CONTENTS · BIBLIOGRAPHIC RECORD
  Veal Birds Veal Loaf II  
 
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