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Jellied Veal Loaf



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Jellied Veal Loaf

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Posted by ADMIN at 09/26/2007 06:34 | 0 comments

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.


Ingredients:

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

Serves:

1 Servings

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