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Cold Jellied Loaf

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  Boned veal shoulder 1 1⁄2 Pound
  Boned lamb shoulder 1 1⁄2 Pound
  Bay leaf 1
  Salt 2 Teaspoon
  Peppercorns 5
  Onions 2 Medium, sliced
  Grated lemon rind 1⁄2 Teaspoon
  Freshly ground black pepper 1 Teaspoon
  Ground ginger 1⁄2 Teaspoon
  Ground allspice 1⁄2 Teaspoon
  Unflavored gelatin 1 Tablespoon (1 Envelope)
  Chicken broth 1⁄2 Cup (8 tbs)
  Whole pickled beets/Onions/sour gherkins 4 Small

1. Place veal, lamb, bay leaf, salt, peppercorns and 1 onion in a large kettle; add enough cold water to cover. Bring to boil; skim surface; cover. Simmer for 1/2 to 2 hours or until meat is tender and falls away from the bones.
2. Remove meat from bones. Strain cooking liquid and return to kettle; add lemon rind. Boil rapidly until liquid is reduced to about 1 quart.
3. Grind the meat and remaining onion, using the medium blade of a meat grinder. Add pepper, ginger and allspice. Place ground meat in the quart of reduced cooking liquid. Simmer for 15 minutes.
4. Soften gelatin 5 minutes in chicken broth. Add to meat mixture, stirring until dissolved.
5. Turn mixture into a 9 x 5 x 3 inch loaf pan which has been rinsed with cold water; chill overnight in refrigerator.
6. Unmold onto serving platter.

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Cold Jellied Loaf Recipe