Jellied Veal

Ingredients

• 1 knuckle veal
• 1 blade mace
• 12 whole cloves
• ½ cup vinegar
• 1 onion
• 1 bay-leaf
• 6 peppercorns
• Salt and pepper to taste

Method

1. 1

   Wipe the knuckle and cut it into pieces.

2. 2

   Put into a kettle with two quarts of cold water, bring slowly to simmering point, skim and simmer gently for two hours, then add the onion, mace, bay-leaf, cloves, peppercorns, and simmer one hour longer.

3. 3

   Take out the knuckle, carefully remove the bones and put the meat into a mold or square pan.

4. 4

   Boil the liquor until reduced to one quart, add the vinegar, pepper and salt to taste, strain and pour over the meat.

5. 5

   Stand away until cold, when it may be turned out and garnished with parsley and lemon.

As published

This recipe was extracted from Public school household science (1905) by Adelaide Hoodless, page 22. The excerpt below is the record exactly as published.

JELLIED VEAL. 1 knuckle veal. 1 blade mace. 12 whole cloves. J cup vinegar. 1 onion. 1 bay-leaf. 6 peppercorns. Salt and pepper to taste

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