|Soybean grits||1⁄3 Cup (5.33 tbs)|
|Beef stock/Chicken stock||1⁄2 Cup (8 tbs)|
|Onion||1⁄2 Cup (8 tbs), chopped|
|Green pepper||1⁄2 Cup (8 tbs), chopped|
|Carrots||1⁄2 Cup (8 tbs), grated|
|Eggs||2 , slightly beaten|
|Parsley||2 Tablespoon, chopped|
|Snipped thyme||1⁄2 Teaspoon|
|Freshly ground pepper||1⁄4 Teaspoon|
|Powdered kelp||1⁄2 Teaspoon|
Lightly oil a 9 x 5 x 3 inch loaf pan.
Combine soybean grits with one half cup stock and allow to stand for five minutes.
In a skillet, saute onion and green pepper in the 2 tablespoons oil until tender, then add grated carrot and saute for five minutes longer.
In a large mixing bowl, combine ground veal, soybean grits stock mixture, slightly beaten eggs, chopped parsley, salt, thyme, pepper and powdered kelp.
Add sauteed vegetables and mix together thoroughly.
Turn mixture into prepared loaf pan or baking dish and brush top surface of veal loaf with oil.
Place on middle rack of preheated oven and bake, uncovered, for one hour or until loaf is nicely browned.
Baste veal loaf occasionally with accumulated liquid from pan.
Remove veal loaf from oven about 10 minutes before cutting and serving.
This is also very good served cold.