Jellied Veal Loaf

Jellied Veal Loaf

Source: Pennsylvania Dutch Cook Book – Fine Old Recipes, Culinary Arts Press, 1936.

3 lb Veal
1 Onion, large, chopped
2 Celery, sticks, chopped
1 Tbsp Butter
1 Salt & pepper
1 Tbsp Gelatin
1/2 cup Water, cold

Cut veal in pieces, add the onion, celery, butter and seasoning to taste. Cover with water and let cook slowly until meat is tender and liquid is reduced to about 2 cups. Soak gelatin in the cold water for 5 minutes. Grind the veal. Strain the stock and dissolve the gelatin in the hot stock. Add ground veal and mix well. Pour into loaf pans to jell.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s


%d bloggers like this: