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Directions:
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.
The Most Popular Veal Cookbooks
• Plain and Fancy Hamburger Cookbook: with ground meat recipes for beef, pork, veal and lamb• Plain & Hamburger Cookbook- With Ground Meat Recipes for Beef, Pork, Veal and Lamb• The Heinz Book of Meat Cookery: Recipes for Appetizing Dishes of Beef, Lamb, Pork and Smoked Meats, Veal, Poultry, Fish• The Complete Meat Cookbook: A Juicy and Authoritative Guide to Selecting, Seasoning and Cooking Today's Beef, Pork, Lamb and Veal• Omaha Steaks Good Life Guide & Cookbook 2001-2002• San Juan Classics II Cookbook (San Juan Classics Cookbook)• The Southern Heritage Beef Veal & Lamb Cookbook• Armour's Meat Cook Book: Recipe Ideas for Beef, Veal, Pork, Lamb and Poultry As Well As Buying Helps• Deftige Hausmannskost• Beef, Veal & Lamb Cookbook - |
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