Cold Veal Loaf

Ingredients

• bone of a knuckle of veal sawed in three pieces
• two pounds of lean veal
• one onion sliced
• six slices carrot
• one blade celery broken in pieces
• one spray parsley
• one-half teaspoon peppercorns
• Reduce liquor to one cup
• white of hard boiled egg
• dot of the yolk
• season well with salt, pepper and a few grains cayenne

Method

1. 1

   Wash, wipe, and put veal in kettle with onion, carrot, celery, parsley, and peppercorns; cover with boiling water and cook slowly until meat is tender.

2. 2

   Drain, chop meat finely, and season well.

3. 3

   Garnish the bottom of a granite bread pan with the white of hard boiled egg cut to resemble daisies.

4. 4

   Layer meat, thinly sliced eggs, and parsley.

5. 5

   Cover with remaining meat, pour over strained liquor, press, and let stand until cold and jellied.

6. 6

   Remove to serving platter, garnish with parsley and radishes cut to resemble tulips.

7. 7

   Slice thinly and serve.

As published

This recipe was extracted from Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 53. The excerpt below is the record exactly as published.

hite of "hard boiled" eggs, cut in the shape of petals to represent field daisies. COLD VEAL LOAF Have the bone of a knuckle of veal sawed in three pieces at the market. Wash, wipe, and put in kettle with two pounds of lean veal, one onion sliced, six slices carrot, one blade celery broken in pieces, one spray parsley and one-half teaspoon peppercorns; cover with boiling water and cook slowly until meat is tender. Drain; chop meat finely and season well with salt, pepper and a few grains cayenne. Reduce liquor to one cup, strain and reserve. Garnish the bottom of a granite, brick-shaped bread pan with the white of "hard boiled" egg cut to resemble three daisies; put a dot of the yolk

Cook this with the app: pantry check, scaling, and the assistant.