Jellied Veal

Ingredients

• a knuckle of veal weighing about four pounds
• three hard-boiled eggs
• the juice of one lemon
• two tablespoonfuls of minced onion
• two of minced carrot
• one of parsley
• a bit of mace
• a piece of cinnamon about an inch long
• half a dozen cloves
• two sprigs of thyme
• a level teaspoonful of pepper
• two tablespoonfuls of salt
• three pints of water

Method

1. 1

   Break veal into pieces, wash, and boil with water.

2. 2

   Add seasonings in muslin.

3. 3

   Cook for 4 hours, then remove bones and cool.

4. 4

   Add salt, pepper, and lemon juice, simmer for 30 minutes.

5. 5

   Layer veal and sliced eggs in a mold and chill.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 137. The excerpt below is the record exactly as published.

Jellied Veal. Use a knuckle of veal weighing about four pounds, three hard-boiled eggs, the juice of one lemon, two table- spoonfuls of minced onion, two of minced carrot, one of parsley, a bit of mace, a piece of cinnamon about an inch long, half a dozen cloves, two sprigs of thyme, a level teaspoonful of pepper, two table-spoonfuls of salt, and three pints of water

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