Archive recipe

Veal Loaf

Name: Veal Loaf
Ingredients: 3 pounds of veal; 2 slices of salt pork; 2 eggs; 2 Boston crackers; 1 teaspoonful of salt; 2 teaspoonfuls of pepper; 1 nutmeg

A historic Creole dish of veal, salt pork, eggs, boston crackers and nutmeg. Adapted from Veal Loaf, from The Creole Cookery Book (1885).

Adapted from Veal Loaf, in The Creole Cookery Book (1885), preserved in the Open Recipe Archive's Louisiana Creole Kitchen collection and marked public domain. The method is condensed from the original and the quantities are restated in modern units; see the archive record at https://github.com/AdamBouhmad/open-recipe-archive/blob/main/collections/louisiana-creole/recipes/veal-loaf-2.md.

The dish

2 of 7 items checked

Veal Loaf

archive.org

2 of 7 items checked · 4 aisles

Meat & Poultry

3 lbveal
2 slicessalt porkChecked by You

Dairy & Eggs

2eggs

Pantry / Durable

2Boston crackers

Spices & Seasoning

1 tspsaltChecked by You
2 tsppepper
1nutmeg

Cooking Instructions

Chop veal and salt pork fine
Beat 2 eggs well
Roll 2 Boston crackers fine
Mix veal, salt pork, eggs, crackers, salt, pepper, and nutmeg well together
Bake from 2.5 to 3 hours
Bake well and serve cold sliced

Adapted from Open Recipe Archive · The Creole Cookery Book (1885; archive record marked public domain). View a published recipe at Internet Archive (opens in a new tab)