Pressed Veal Loaf
|Veal shank meat||1 Pound, save stock|
|Celery seed||1⁄2 Teaspoon|
|Cayenne pepper||To Taste|
|Minced green pepper||2 Tablespoon|
|Stock||2 1⁄4 Cup (36 tbs)|
|Hard boiled eggs||3|
|Lemon||1⁄2 , juiced|
Boil the veal in cold water to which the salt, minced onion, and celery seed have been added.
When meat is tender, remove and either grind or cut into small cubes.
If there is not enough stock left, add enough beef consomme to make 2/3 cups.
To the stock add the gelatin which has been soaking in cold water.
Season to taste with salt, pepper, cayenne, and add the lemon juice.
Let simmer for about 5 minutes.
Add the meat.
Line a loaf mold with the sliced hard-boiled egg and green peppers.
Pour in meat mixture (let cool before pouring) and let congeal.
Unmold on lettuce or water cress.
Slice and serve with mayonnaise or any dressing.