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Veal Loaf Recipe
|Ground veal||2 Pound|
|Pork fat||3 Ounce, ground|
|Cracker crumbs||1⁄2 Cup (8 tbs)|
|Minced onion||1⁄2 Cup (8 tbs), minced|
|Heavy cream/Undiluted evaporated milk||1⁄4 Cup (4 tbs)|
|Grated nutmeg/1 teaspoon chopped fresh tarragon / basil / 1/4 teaspoon crumbled dried tarragon / basil||1⁄2 Teaspoon|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Herb sauce||1⁄4 Cup (4 tbs) (Adjust Quantity As Needed)|
Serving size: Complete recipe
Calories 3269 Calories from Fat 1829
% Daily Value*
Total Fat 204 g314.2%
Saturated Fat 93.1 g465.5%
Trans Fat 0.7 g
Cholesterol 1435.5 mg
Sodium 5608.7 mg233.7%
Total Carbohydrates 129 g43.1%
Dietary Fiber 3 g12.1%
Sugars 20.6 g
Protein 197 g394.9%
Vitamin A 60.8% Vitamin C 8.4%
Calcium 27.9% Iron 58.4%
*Based on a 2000 Calorie diet
Mix thoroughly and pack into a loaf pan, ring mold, or other mold.
Bake in preheated moderate oven (350°F.) for 1 to 1 1/4 hours, basting occasionally with butter and water mixed together.
The veal loaf is done if the juices run clear when pierced with a skewer and if meat shrinks slightly from the sides of the pan.
Serve with Herb Sauce or a mushroom or tomato sauce, if desired.