Jellied Veal Recipe

Summary

Difficulty LevelEasyHealth IndexAverage
CuisineCourse
Method

Ingredients

 Veal shank2 Pound
 Veal shoulder1 Pound
 Boiling water2 Quart
 Salt1 Tablespoon
 Peppercorns10
 Bay leaf1
 Ground ginger3⁄4 Teaspoon
 Pepper1⁄4 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 1817 Calories from Fat 558

% Daily Value*

Total Fat 62 g95.3%

Saturated Fat 21.1 g105.5%

Trans Fat 0 g

Cholesterol 1197.2 mg

Sodium 7121.9 mg296.7%

Total Carbohydrates 4 g1.4%

Dietary Fiber 0.77 g3.1%

Sugars 0.2 g

Protein 291 g582.6%

Vitamin A 1.3% Vitamin C 1.2%

Calcium 25.5% Iron 43.4%

*Based on a 2000 Calorie diet

Directions

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 saucepot.
Bring to boiling and boil rapidly, uncovered, until 1 quart liquid remains.
Remove the meat from bones.
Put through medium blade of a food chopper.
Add meat to broth with the ginger and pepper.
Turn into two 9x5x3-inch loaf pans and cool.
Chill until firm.
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