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Jellied Veal

Charles.Durand's picture
Ingredients
  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
Directions

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: 
Easy
Cuisine: 
Canadian
Course: 
Side Dish
Method: 
Chilling

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