Jellied Veal Recipe
Ingredients
| 2 lbs. veal shank | ||
| 1 lb. veal shoulder | ||
| Boiling water | 2 Quart | |
| Salt | 1 Tablespoon | |
| Peppercorns | 10 | |
| Bay Leaf | 1 | |
| Ground ginger | 3/4 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
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.
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.
Chef
