|Ground black pepper||1⁄8 Teaspoon|
|Unflavored gelatin||1 Tablespoon|
|Celery ribs||2 , minced|
|Carrot||1 , cooked and minced|
|Minced green pepper||1 Tablespoon|
|Parsley sprigs||8 , minced|
Combine the veal shanks with two quarts of the water, the pepper, salt, bay leaf and mace.
Bring to a boil and simmer slowly, covered, three hours.
Soften the gelatin in the quarter cup of water and stir it into the hot liquid in which the meat cooked.
Remove the meat from the stock and cut it into shreds.
Discard the bone.
Let the kettle liquid cool but not jell.
Combine the shredded veal with the vegetables and herbs.
Strain the cooled kettle liquid over the mixture and pour into a two and one half quart mold.
Chill until jelled.
Unmold and garnish with salad greens.