Jellied Veal

Ingredients

• a knuckle of veal
• a slice of onion
• a blade of mace
• a dozen whole cloves
• half a dozen peppercorns
• half a teaspoonful of ground allspice
• one grated nutmeg
• half a teacupful of vinegar
• the juice of a small lemon
• pepper
• salt

Method

1. 1

   Take a knuckle of veal, wipe, put in a kettle, cover with cold water and bring slowly to a boil; skim and let simmer for two hours.

2. 2

   Add onion, mace, cloves, peppercorns, allspice, and nutmeg, and let simmer gently for one hour longer.

3. 3

   Remove the veal, strain the liquor, and boil until reduced to one quart.

4. 4

   Add vinegar, lemon juice, pepper, and salt, pour over the meat, and let cool overnight.

5. 5

   Serve cold, garnished with parsley and lemon slices.

Nutrition per serving

As published

This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 173. The excerpt below is the record exactly as published.

Jellied Veal Take a knuckle of veal, wipe, put in a kettle, cover with cold water and bring slowly to a boil; skim and let simmer for two hours ; add a slice of onion, a blade of mace, a dozen whole cloves, half a dozen pepper- corns, half a teaspoonful of ground allspice and one grated nutmeg, let simmer gently for one hour longer. Take the joint of veal up, remove the bones and gris- tle, put the meat in a square mould, strain the liquor, and boil until reduced to one quart ; add half a teacup- ful of vinegar, the juice of a small lemon, with pepper and salt

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