Jellied Veal Loaf Recipe
Ingredients
| 1 veal knuckle | ||
| 1 lb. veal shoulder | ||
| Sliced onion | 1 | |
| Peppercorns | 6 | |
| Bay leaves | 2 | |
| Salt | 2 3/4 Teaspoon | |
| Cold water | 3 Quart | |
| 2 shelled, hard-cooked eggs | ||
| Stuffed olives | 2 | |
| 1 tablesp. Worcestershire sauce | ||
| Lettuce | ||
Directions
Have the veal knuckle sawed in 3 or 4 pieces.
Simmer the knuckle, veal shoulder, onion, peppercorns, bay leaves, and salt in the cold water, covered, until the veal is tender—about 2 hrs.
Remove meat, reserving broth, and put through medium blade of food chopper.
Garnish the bottom of a loaf pan 9"x5"x3" with slices of the eggs and olives.
Strain reserved veal broth, and cook until reduced to 1 c.
Pour over the meat; add the Worcestershire sauce; and mix well.
Arrange in the loaf pan on top of the egg and olive slices, pressing down firmly with the back of a spoon.
Chill until set.
Slice and arrange on a platter with lettuce as a garnish.
Simmer the knuckle, veal shoulder, onion, peppercorns, bay leaves, and salt in the cold water, covered, until the veal is tender—about 2 hrs.
Remove meat, reserving broth, and put through medium blade of food chopper.
Garnish the bottom of a loaf pan 9"x5"x3" with slices of the eggs and olives.
Strain reserved veal broth, and cook until reduced to 1 c.
Pour over the meat; add the Worcestershire sauce; and mix well.
Arrange in the loaf pan on top of the egg and olive slices, pressing down firmly with the back of a spoon.
Chill until set.
Slice and arrange on a platter with lettuce as a garnish.
Chef
