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Jellied Veal Recipe

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This recipe for Jellied Veal is from Favorites from the recipe box of Diane Offenhauser , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 1/2 - 4 pounds veal shanks, neck or breast
1 pound pork shank
salt
5 whole white peppercorns
5 whole allspice
2 bay leaves
1 medium onion, quartered
ground white pepper
Directions:
Directions:
Put meats in heavy kettle. Add 1 1/2 teaspoons salt and water to cover. Bring to rapid boil and skim well. Add remaining ingredients except ground pepper and simmer slowly, covered 1 1/2 hours or till tender. Take meat from broth and remove bones and grizzle. Put bones back in broth and reduce broth while chopping meat very fine. Strain broth and return to kettle. You should have equal parts broth and meat. Add meat. Bring to boil and season with salt and white pepper. Pour into mold rinsed in cold water and refrigerate overnight. Run small spatula around edge, dip in warm water and put on platter. Slice. Watch the salt.

 

 

 

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