Jellied Veal Recipe
Even James Bond was not able to access this highly classified recipe of Jellied Veal. Now I am outing it for all on the web. This Canadian recipe of Jellied Veal is relished the world over. I prepare this yum Jellied Veal as a Side Dish every month or even more often. I am sure both of us will be in agreement that this Jellied Veal is very delectable.
Ingredients
2 pounds veal shank or neck
1 veal knuckle
6-8 cups cold water
1 large onion, sliced
1 slice lemon
2â€â€3 celery stalks with leaves,coarsely cut
1 small bunch parsley
2 teaspoons salt
4 pepper corns
1 bay leaf
1â€â€2 envelopes plain gelatine,softened in
1/2 cup cold water
1/4 cup chopped gherkins
1/4 cup chopped pimento
1/14 cup chopped green pepper
Directions
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.
Cover.
Reduce heat, and simmer until meat is very tender, about 2-3 hours.
Drain, and reserve the broth.
Remove meat from the bones, and chop finely; then refrigerate.
Discard fat and seasonings.
Return bones to the broth, and simmer until broth is reduced to 3 cups.
Strain into a bowl, and refrigerate.
Discard bones.
Chill broth overnight.
Next morning scrape off the fat and cut into the jellied broth.
If quite soft use 2 envelopes of gelatine; if firm, 1 envelope.
Add softened gelatine to the broth and heat.
Stir until gelatine dissolves.
Add the meat, and remove from heat.
Taste, and add more seasoning if necessary.
Stir in gherkins, pimento and green pepper.
Pour into loaf mold or individual molds.
Chill until completely firm; turn out on platter for serving.
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.
Cover.
Reduce heat, and simmer until meat is very tender, about 2-3 hours.
Drain, and reserve the broth.
Remove meat from the bones, and chop finely; then refrigerate.
Discard fat and seasonings.
Return bones to the broth, and simmer until broth is reduced to 3 cups.
Strain into a bowl, and refrigerate.
Discard bones.
Chill broth overnight.
Next morning scrape off the fat and cut into the jellied broth.
If quite soft use 2 envelopes of gelatine; if firm, 1 envelope.
Add softened gelatine to the broth and heat.
Stir until gelatine dissolves.
Add the meat, and remove from heat.
Taste, and add more seasoning if necessary.
Stir in gherkins, pimento and green pepper.
Pour into loaf mold or individual molds.
Chill until completely firm; turn out on platter for serving.
