| 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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