Veal, Jellied

Ingredients

• Take a knuckle of veal
• add a slice of onion
• 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

Method

1. 1

   Wipe the knuckle of veal, cover with cold water, and bring to a boil.

2. 2

   Skim and simmer for two hours.

3. 3

   Add onion, mace, cloves, peppercorns, allspice, and nutmeg.

4. 4

   Simmer for one hour longer.

5. 5

   Remove bones and gristle, place meat in a mould.

6. 6

   Strain liquor, boil until reduced to one quart, add vinegar and lemon juice, pour over meat, and cool overnight.

Nutrition per serving

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 447. The excerpt below is the record exactly as published.

Veal, Jellied. — 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 peppercorns, half a tea- spoonful of ground allspice, and one grated nutmeg ; let simmer gently for one hour longer. Take the joint of veal up, remove the bones and gristle, put the meat in a square mould, strain the liquor, and boil until reduced to one quart; add half a teacupful of vinegar, the juice of a small lemon

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