Jellied Veal

Ingredients

• a knuckle of veal
• a few slices of carrot
• half an onion
• a stalk of celery
• i c broth
• salt
• pepper

Method

1. 1

   Cover veal with boiling water and simmer until tender with carrot, onion, and celery.

2. 2

   Drain and reserve broth.

3. 3

   Remove meat from bones, return gristle and bones to broth, simmer until reduced to 1 cup.

4. 4

   Strain, cool, and mix meat with broth, adding seasoning.

5. 5

   Pour into a mould decorated with hard cooked eggs, press down, and let set until cold.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 114. The excerpt below is the record exactly as published.

Jellied Veal Cover a knuckle of veal broken into small pieces, with boiling water and let simmer until tender, together with a few slices of carrot, half an onion and a stalk of celery. Drain, reserving the broth ; remove all meat from the bones, return the particles of gristle, skin and bones to the broth, put over the fire and simmer until reduced to i c. Strain, set aside and cool. When the meat is nearly cold, cut in tiny cubes or else chop fine, remove the fat from the broth, reheat and stir the veal into it adding salt, pepper

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