You are here

Jellied Veal

Charles.Durand's picture
  Veal shank 2 Pound
  Veal shoulder 1 Pound
  Boiling water 2 Quart
  Salt 1 Tablespoon
  Peppercorns 10
  Bay leaf 1
  Ground ginger 3⁄4 Teaspoon
  Pepper 1⁄4 Teaspoon

Put meat into a large heavy saucepot with boiling water, salt, peppercorns, and bay leaf.
Bring to boiling.
Skim off foam.
Cover, reduce heat, and simmer about 2 hours, or until meat is tender.
Remove meat from broth.
Strain broth and return it to saucepot.
Bring to boiling and boil rapidly, uncovered, until 1 quart liquid remains.
Remove the meat from bones.
Put through medium blade of a food chopper.
Add meat to broth with the ginger and pepper.
Turn into two 9x5x3-inch loaf pans and cool.
Chill until firm.

Recipe Summary

Difficulty Level: 
Side Dish

Rate It

Your rating: None
Average: 4 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1817 Calories from Fat 558

% Daily Value*

Total Fat 62 g95.3%

Saturated Fat 21.1 g105.5%

Trans Fat 0 g

Cholesterol 1197.2 mg399.1%

Sodium 7121.9 mg296.7%

Total Carbohydrates 4 g1.4%

Dietary Fiber 0.77 g3.1%

Sugars 0.2 g

Protein 291 g582.6%

Vitamin A 1.3% Vitamin C 1.2%

Calcium 25.5% Iron 43.4%

*Based on a 2000 Calorie diet

Jellied Veal Recipe