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Jellied Veal Loaf

Western.Chefs's picture
  Veal knuckle 1
  Veal shoulder 1 Pound
  Sliced onion 1
  Peppercorns 6
  Bay leaves 2
  Salt 2 3⁄4 Teaspoon
  Cold water 3 Quart
  Hard cooked eggs 2 , shelled
  Stuffed olives 2
  Worcestershire sauce 1 Tablespoon
  Lettuce 1

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.

Recipe Summary

Side Dish

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Jellied Veal Loaf Recipe