Jellied Veal Loaf
|Veal shoulder||1 Pound|
|Salt||2 3⁄4 Teaspoon|
|Cold water||3 Quart|
|Hard cooked eggs||2 , shelled|
|Worcestershire sauce||1 Tablespoon|
Have the veal knuckle sawed in 3 or 4 pieces.
Simmer the knuckle, veal shoulder, onion, peppercorns, bay leaves, and salt in the cold water, covered, until the veal is tender—about 2 hrs.
Remove meat, reserving broth, and put through medium blade of food chopper.
Garnish the bottom of a loaf pan 9"x5"x3" with slices of the eggs and olives.
Strain reserved veal broth, and cook until reduced to 1 c.
Pour over the meat; add the Worcestershire sauce; and mix well.
Arrange in the loaf pan on top of the egg and olive slices, pressing down firmly with the back of a spoon.
Chill until set.
Slice and arrange on a platter with lettuce as a garnish.