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Jellied Veal Recipes
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Classic Jellied Veal
Jellied veal is a meat jelly made with gelatin and flavored with bay leaves, basil and peppercorns along with parsley. This herbed jellied veal can be served as an appetizer or between the courses for dinner parties. - 45.7477
Jellied Veal Mold
Combine first 9 ingredients in a kettle; add water and bring to a boil.
Remove scum from surface.
Add salt; reduce heat and simmer, partially covered, for 1 1/2 to 2 hours or until veal is very tender.
Using a slotted spoon remove veal and carrots to a... - 43.819
Put meat, with all skin and bone, in big saucepan.
Cover with water.
The amount of water will depend on the diameter of pan and size of meat chunks.
Bring to a boil.
Skim scum off the top.
Add the next 7 ingredients.
Reduce heat, and simmer until meat... - 43.1743
Jellied Leg Of Veal
Tie the veal into a neat shape, if necessary.
Tie the bacon slices neatly around the meat.
Place the veal, onion, celery, carrot, bouquet garni, salt and pepper in a large saucepan.
Pour the water and wine into the pan and bring to the boil over high... - 42.0988
Jellied Knuckle Of Veal
Have butcher cut veal into 3 or 4 pieces.
Cover with cold water, bring slowly to boil, and remove scum.
Add seasonings and onion.
Simmer, covered, for 2 1/2 to 3 hours, until meat is very tender.
Remove meat and bones from broth.
Strain broth and cook down... - 39.9277
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... - 39.8149
1. Set out a 9 1/2 x 5 1/4 x2 3/4 in. loaf pan.
2. Set out veal shank and shoulder.
3. Put meat into a large, heavy sauce pot with water, salt, peppercorns and bay leaf.
4. Bring to boiling. Skim off any foam. Cover, reduce heat and simmer slowly about 2... - 39.2538
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... - 38.7974