{"id":6911,"slug":"veal-loaf","title":"VEAL LOAF","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["two pounds of chopped veal","four tablespoons of bread crumbs","two beaten eggs","salt","pepper","ginger","nutmeg","a little water","a tablespoon of chicken-fat","piece of chicken-fat"],"ingredients_norm":["veal","bread crumb","egg","salt","pepper","ginger","nutmeg","little water","chicken fat"],"steps":["Take two pounds of chopped veal, four tablespoons of bread crumbs, two beaten eggs, season with salt, pepper, ginger, nutmeg and a little water.","Add a tablespoon of chicken-fat; grease the pan.","Mix ingredients thoroughly, form into a loaf, spread or lay piece of chicken-fat on top.","Bake in oblong tin until done, basting frequently."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w24:11","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"7205de3bd3c7e25ee406a92941da6aed2f9f6a20ce5408bb8b48696e6004d383","created_at":"2026-08-02T16:56:16Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/veal-loaf"}