Jellied Veal Salad

Ingredients

• 2 lbs, veal
• 1 cup olives, chopped fine
• 1 onion, chopped fine
• 4 hard boiled eggs
• 1 stalk celery, cut in small pieces
• 1 t-spoon salt
• i/i t-spoon pepper
• 3 sprigs parsley, cut up
• 2 tbls. gelatine
• 1 lemon (juice)

Method

1. 1

   Boil veal until it falls from the bone.

2. 2

   Remove meat, add onion and celery to broth, cook a few minutes, then strain stock.

3. 3

   Soak gelatine in half cup cold water, add to hot stock with lemon juice.

4. 4

   Mix veal, eggs, olives, and parsley, pour stock over mixture, mold in individual molds, and serve on lettuce with cooked mayonnaise.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 33. The excerpt below is the record exactly as published.

tender celery, cut in small pieces. Mix last 3 ingredients with nuts ; place portion of mixture on each slice of pineapple and top v^^ith following dressing ; Dressing. 1 cup pineapple juice. 1 egg. 1 tbls. flour. 1/^ cup whipped cream. 1 t-spoon sugar. l^ t-spoon salt. 1 t-spoon lemon juice. Combine sugar, salt and flour; stir this in 14 pineapple juice until very smooth, add well beaten egg, lemon juice and remainder of pineapple juice. Cook in double boiler until thick. When cool beat in whipped cream until whole is perfectly smooth. Ingre- dients for salad may be prepared — but not mixed or dressing added until ready to serve. Mrs. J. A. Carhsle, Chairman Cook Book. APPLE SALAD. Apples. Nuts. Vegetable tablet of pink. Lettuce. Chopped raisins. Cooked dressing. Peel and core any number of apples, leaving them whole. Place in a pan, cover with boiling water. Let simmer until tender add the tablet of pink; when apples are well colored, remove to cool, then fill with chopped raisins and nuts. Serve on lettuce with dressing or with whipped cream as a desert. Miss Ella Shaunty, Springfield, Ky. CUCUMBER BASKETS. 4 tbls olive oil, 6 cucumbers, 8 tbls, vinegar. 6 ripe tomatoes. Dash of pepper. Pinch of salt. Select regular shaped cucumbers; cut a piece from both the stem and blossom end, then cut in halves crosswise, cut two pieces from each section, leaving remaining piece in shape of basket with handle. Remove pulp in large pieces to cut in squares for refilling 1/2 of each basket, the remaining half being filled with pieces of tomatoes. Pour over French dressing, serve cold, Mrs, Samuel L, Dabney. MARSHMALLOW SALAD, 1/2 lb. marshmallows. 1 cup broken pecan meats. 1 large can pineapple. Mix and serve with the following sauce ; 11/2 tbls. flour cooked with 1 tbls. of butter. Blend well, add 68 ATLANTA WOMAN'S CLUB COOK BOOK one cup sweet cream cook until thick. Take from fire add 1 cup clabbered cream, juice 1 lemon, and pinch of salt. Serve on lettuce leaves. Mrs. J. C. Tegder. CHEESE GELATINE. 11/2 pts. of cream whipped stiff. 3 minced pimentos. 1 cup grated American cheese. Salt and pepper. 11/2 tbls. gelatine. Mustard. 9 chopped olives. Soak gelatine and dissolve over hot water ; add olives and pep- per, also seasoning — ^when cool — add grated cheese and then fold in carefully the whipped cream. Let congeal. Serve individually with mayonnaise dressing. Mrs. J. E. Hayes, Pres. Ga. Federation of Women's Clubs. PERFECTION SALAD. 1 envelope gelatine. 1 cup cabbage. 1/^ cup of cold water. Juice of 1 lemon. V2 cup tarragon vinegar. I/2 cup of sugar. 1 pt. boiling water. 2 cups chopped celery. 1 tbls. salt. 1/4 can sweet red pepper. Soak gelatine in cold water 5 minutes, add boiling water, vin- egar, lemon juice, sugar, and salt. Strain and when beginning to set add remaining ingredients. Turn into a mold and chill. Serve on lettuce. Mrs. Harry L. Wills. JELLIED VEAL SALAD. 2 lbs, veal. 1 cup olives, chopped fine. 1 onion, chopped fine. 4 hard boiled eggs. 1 stalk celery, cut in small 1 t-spoon salt. pieces. i/i t-spoon pepper. 3 sprigs parsley, cut up. 2 tbls. gelatine. 1 lemon (juice)

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