Jellied Veal Loaf
|Ground veal||3 Cup (48 tbs)|
|Celery||2 Cup (32 tbs), diced|
|Parsley||4 Tablespoon, chopped|
|Chives||1 Tablespoon, chopped|
|Chopped sweet pickles||1⁄2 Cup (8 tbs)|
|Beef stock cubes||2 , dissolved|
|Boiling water||500 Milliliter (2 Cups)|
|Gelatin||1 1⁄2 Tablespoon (22 Gram)|
|Cold water||62 1⁄2 Milliliter (1/4 Cup)|
|Tabasco sauce||1 Tablespoon|
|Hard boiled eggs||4 , chopped|
1. Mix the veal, celery, parsley, chives and pickles together.
2. Dissolve the beef cubes in the boiling water and add bay leaves, peppercorns, marjoram and thyme and simmer for 20 minutes.
3. Soak the gelatin in the cold water and dissolve it in the beef stock mixture and add to the veal mixture. Season with salt and pepper, vinegar, paprika and tabasco sauce. Mix well and add the chopped eggs.
4. Pour into an oiled bread tin 9 1/2 inches (24 cm) by 5 1/2 inches (14 cm) by 3 inches (7 cm). Chill for several hours or until set.