Title: Jellied Veal Loaf
Categories: Penn Veal
Yield: 1 Servings
| 3 | lb | Veal |
| 2 | | Celery, chopped |
| | | Salt & pepper |
| 1/2 | c | Water, cold |
| 1 | | Onion, chopped |
| 1 | tb | Butter |
| 1 | tb | Gelatin |
Cut veal in pieces, add the onion, celery, butter and seasoning to taste.
Cover with water and let cook slowly until meat is tender and liquid is
reduced to about 2 cups. Soak gelatin in the cold water for 5 minutes.
Grind the veal. Strain the stock and dissolve the gelatin in the hot stock.
Add ground veal and mix well. Pour into loaf pans to jell. Source:
Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.