|Veal shank||2 Pound|
|Veal shoulder||1 Pound|
|Boiling water||2 Quart|
|Ground ginger||3⁄4 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.