| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Dutch | Penndutch, Meats | 1 | Servings |
INGREDIENTS
| 3 | lb | Veal, lean, ground |
| 3/4 | c | Bread crumbs |
| 1 | Egg, well beaten | |
| 1 | tb | Parsley, chopped |
| 2 | tb | Butter, melted |
| 1 | ts | Salt |
| 1/8 | ts | Pepper |
| 1 | tb | Onion, chopped |
| 1/8 | ts | Nutmeg |
| 1/2 | c | Stock |
INSTRUCTIONS
Mix all the ingredients together and moisten with the stock. Pack into a greased loaf pan. Dot with butter or other shortening and bake at 350-F for 1 hour. Serve hot or cold as desired. Source: Pennsylvania Dutch Cook Book ~ Fine Old Recipes, Culinary Arts Press, 1936. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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