Jellied Veal

Ingredients

• 1 knuckle of veal
• 1 pound of lean veal cut from the leg
• 1 onion
• 1 small stalk of celery
• 1 small carrot
• 1/2 bay leaf

Method

1. 1

   Put these ingredients over the fire in warm water and cook slowly until the meat is tender.

2. 2

   Take it out, return the bones and stock to the fire and simmer until it is reduced to a pint of liquid.

3. 3

   Let it get cold, then skim off any fat that may be on it.

4. 4

   Put on the stove and add 1 tablespoon of gelatine, soaked in a little cold water.

5. 5

   Boil up once.

6. 6

   Season with salt and pepper, and if you like, a little sherry.

7. 7

   When cool add the veal, seasoned with salt and pepper and cut into small pieces.

8. 8

   Put on ice to harden.

9. 9

   Hard boiled eggs cut in slices may be added.

Nutrition per serving

As published

This recipe was extracted from Historic Paxton, her days and her ways, 1722-1913 (1913) by Helen Bruce Wallace, page 56. The excerpt below is the record exactly as published.

Jellied Veal (Miss Eliza E. Eutherford.) 1 knuckle of veal. 1 pound of lean veal cut from the leg. 1 onion. 1 small stalk of celery. 1 small carrot. 1/2 bay leaf

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