Jellied Veal Loaf Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
3 lbs: Veal,
1 each: Onion, large, chopped
2 each: Celery, sticks, chopped
1 tbsp: Butter,
Salt & pepper,
1 tbsp: Gelatin,
1/2 cup: Water, cold
Directions:
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. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes,
Culinary Arts Press, 1936.
Source from luhu.jp
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. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes,
Culinary Arts Press, 1936.
Source from luhu.jp