Jellied veal loaf
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Veal |
| 2 | eaches | Celery, chopped |
| 1 | x | Salt & pepper |
| ½ | cup | Water, cold |
| 1 | each | Onion, chopped |
| 1 | tablespoon | Butter |
| 1 | tablespoon | Gelatin |
Directions
Cut veal in pieces, add the onion, celery, butter and seasoning to taste. Cover with water and let cook slowly until meat is tender and liquid is reduced to about 2 cups. Soak gelatin in the cold water for 5 minutes. Grind the veal. Strain the stock and dissolve the gelatin in the hot stock. Add ground veal and mix well. Pour into loaf pans to jell.
Related recipes
- Bavarian veal
- Beef or veal loaf^
- Bread-stuffed breast of veal
- Chicken and veal loaf
- Drowned veal
- Gedempte veal
- Jellied venison salad
- Lemon veal
- Liver loaf
- Liver loaf 2
- Mini veal meat loaves
- Stuffed breast of veal
- Stuffed loin of veal
- Veal & sage meat loaf
- Veal and sage meat loaf
- Veal delicious
- Veal loaf
- Veal loaf (usda)
- Veal pie
- Veal roll stuffed