Veal in Jelly (Another Way)

Ingredients

• the bones from a breast or fillet of veal
• two tea-spoonfuls of salt
• one tea-spoonful of white pepper
• one tea-spoonful of powdered mace
• a tea-cupful of veal stock or water
• two quarts of water
• a handful of parsley
• a sprig of thyme
• a bay-leaf
• two blades of mace
• two square inches of thin lemon-rind
• half a salt-spoonful of peppercorns

Method

1. 1

   Cut veal into slices and sprinkle with savoury powder.

2. 2

   Layer veal and ham in a mould with stock.

3. 3

   Press down and bake until tender.

4. 4

   Prepare stock with bones and herbs, boil, skim, and simmer for three hours.

5. 5

   Strain, cool, and clear from fat.

6. 6

   Mix jelly with gravy and pour over veal.

7. 7

   Let set before serving.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2139. The excerpt below is the record exactly as published.

Veal in Jelly (another way). — Take the bones from a breast Qr fillet of veal, and cut it in slices an inch thick and the size and shape of the mould in which it is to be baked. Sjirinkle each slice with a savoury powder made by mixing two tea-spoonfuls of salt with one tea- spoonful of white pepper, and one tea-spoonful of powdered mace. Pour a tea-cuiDful of veal stock or water in the bottom of the mould, and fill it with alternate layers of veal and tliin slices of ham : let veal form the under- most and uppermost layers. Press the meat down tightly with a plate or dish a trifle smaller than the top of the mould, so that the gravj- may run into it. Place a weight on the dish, and put it in a moderate oven till the veal is tender. Take it out, and let the weight remain upon it tiU it is cold. Put the bones and trim- mings of the veal into a saucepan with a hand- ful of parsley, a sprig of thyme, a bay-leaf, two blades of mace, two square inches of thin lemon-rind, half a salt-spoonful of peppercorns, and two quarts of water

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