Jellied Leg Of Veal Recipe
Grandma's cookbook is one of the best places to find a delicious recipe, this Jellied Veal is right out from there. I prepare this yum Jellied Veal as a Main Dish every month or even more often. A delicious Jellied Veal gets its taste from Meat Meatloaf. Stop looking and just try this yummy Jellied Veal recipe and you'll never ask for anything else.
Ingredients
2 lb. lean leg of veal, boned
8 streaky bacon slices
1 small onion, thinly sliced
1 celery stalk, chopped
1 carrot, scraped and chopped bouquet garni, consisting of 4 parsley sprigs, 1 thyme spray and 1 bay leaf tied together
1/4 teaspoon salt
1/2 teaspoon black pepper
1 pint water
5 fl. oz. white wine
1/2 oz. gelatine
6 artichoke hearts, cooked and thinly sliced
1/2 large cucumber, trimmed and cut into 1/4 inch slices
Directions
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 heat.
Cover the pan, reduce the heat to low and simmer for 1 1/4 hours, or until the veal is very tender.
Remove the pan from the heat and allow the veal to cool slightly in the cooking liquid.
Remove the veal from the pan and set it aside on a board.
Strain the cooking liquid into a saucepan and bring it to the boil.
Remove the pan from the heat and sprinkle the gelatine over the liquid, stirring until it has dissolved.
Set aside to cool.
Rinse a 3 pint [1 1/2 quart] souffle dish with water.
Set aside.
Cut the veal into 1 inch cubes and arrange one quarter of them in the souffle dish.
Arrange a layer of one third of the artichoke heart slices on top.
Then place one third of the cucumber slices over the artichokes.
Repeat the layers until all the ingredients are used up, ending with a layer of veal.
Pour the cooled cooking liquid over the mixture and place the dish in the refrigerator.
Chill for at least 4 hours, or until the jelly [gelatin] is very firmly set.
Remove the dish from the refrigerator.
Dip the base quickly in hot water and place a serving dish, inverted, over the top.
Reverse the two the jellied veal should slide out easily.
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 heat.
Cover the pan, reduce the heat to low and simmer for 1 1/4 hours, or until the veal is very tender.
Remove the pan from the heat and allow the veal to cool slightly in the cooking liquid.
Remove the veal from the pan and set it aside on a board.
Strain the cooking liquid into a saucepan and bring it to the boil.
Remove the pan from the heat and sprinkle the gelatine over the liquid, stirring until it has dissolved.
Set aside to cool.
Rinse a 3 pint [1 1/2 quart] souffle dish with water.
Set aside.
Cut the veal into 1 inch cubes and arrange one quarter of them in the souffle dish.
Arrange a layer of one third of the artichoke heart slices on top.
Then place one third of the cucumber slices over the artichokes.
Repeat the layers until all the ingredients are used up, ending with a layer of veal.
Pour the cooled cooking liquid over the mixture and place the dish in the refrigerator.
Chill for at least 4 hours, or until the jelly [gelatin] is very firmly set.
Remove the dish from the refrigerator.
Dip the base quickly in hot water and place a serving dish, inverted, over the top.
Reverse the two the jellied veal should slide out easily.
