Jellied Veal

Ingredients

• 2 pounds veal
• 1 quart water
• 1 tablespoon gelatin
• Juice of 1/2 lemon
• 1 tablespoon finely chopped parsley
• 1 cup whipped cream
• Salt and pepper to taste

Method

1. 1

   Cook the veal at simmering point until tender.

2. 2

   Separate the meat from the bones.

3. 3

   Put the meat through the grinder, using the fine knife.

4. 4

   Soak the gelatin in one-quarter cup of water.

5. 5

   Add it to the hot meat broth.

6. 6

   Add the ground meat and the seasoning.

7. 7

   Let the mixture stand until it begins to set.

8. 8

   Then fold in the whipped cream and pour the mixture into a dampened, oblong pan.

9. 9

   Chill thoroughly until firm.

10. 10

    Cut in slices.

11. 11

    Serve as a cold meat with salad.

Nutrition per serving

As published

This recipe was extracted from Aunt Sammy's radio recipes (1926) by United States. Department of Agriculture. Radio Service, page 25. The excerpt below is the record exactly as published.

JELLIED VEAL 2 pounds veal. 1 quart water. 1 tablespoon gelatin. Juice of }/2 lemon. 1 tablespoon finely chopped pars- ley. 1 cup whipped cream. Salt and pepper to taste

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