Jellied Veal

Ingredients

• Stew a knuckle of veal
• adding the seasonings used for white stock
• pour 1/4 inch in mould
• garnish with hard-cooked egg in daisy design

Method

1. 1

   When veal is tender, remove the meat, allow to cool, and cut into 1/2 inch cubes.

2. 2

   Prepare an aspic jelly from white stock, pour a little into a mould and let it firm.

3. 3

   Mix remaining jelly with meat and fill the mould.

4. 4

   When firm, dip in warm water and turn out, garnishing with lettuce and stuffed eggs or quarters of lemon and parsley.

As published

This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 65. The excerpt below is the record exactly as published.

JELLIED VEAL. Stew a knuckle of veal, covered, until tender, adding the season- ings used for white stock. (See soups). When tender, remove the meat, allow to become cold and cut into % inch cubes. Prepare an aspic jelly (see boned-chicken) from white stock, pour 14 incn in^° mould and let get firm. Garnish with hard-cooked egg in daisy de- sign

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