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Jellied Veal

Canadian.kitchen's picture
Ingredients
  Veal shank/Veal neck 2 Pound
  Veal knuckle 1
  Cold water 8 Cup (128 tbs)
  Onion 1 Large
  Lemon slice 1
  Celery stalks 3
  Parsley 1 Bunch (100 gm)
  Salt 2 Teaspoon
  Peppercorns 4
  Bay leaf 1
  Plain gelatin 2 Tablespoon
  Cold water 1⁄2 Cup (8 tbs)
  Chopped gherkins 1⁄4 Cup (4 tbs)
  Chopped pimento 1⁄4 Cup (4 tbs)
  Chopped green pepper 1 1⁄4 Tablespoon
Directions

Put meat, with all skin and bone, in big saucepan.
Cover with water.
The amount of water will depend on the diameter of pan and size of meat chunks.
Bring to a boil.
Skim scum off the top.
Add the next 7 ingredients.
Cover.
Reduce heat, and simmer until meat is very tender, about 2-3 hours.
Drain, and reserve the broth.
Remove meat from the bones, and chop finely; then refrigerate.
Discard fat and seasonings.
Return bones to the broth, and simmer until broth is reduced to 3 cups.
Strain into a bowl, and refrigerate.
Discard bones.
Chill broth overnight.
Next morning scrape off the fat and cut into the jellied broth.
If quite soft use 2 envelopes of gelatine; if firm, 1 envelope.
Add softened gelatine to the broth and heat.
Stir until gelatine dissolves.
Add the meat, and remove from heat.
Taste, and add more seasoning if necessary.
Stir in gherkins, pimento and green pepper.
Pour into loaf mold or individual molds.
Chill until completely firm; turn out on platter for serving.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Canadian
Course: 
Side Dish
Method: 
Boiled
Interest: 
Party
Servings: 
10

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