Jellied Veal

The "Queen" cookery books. No.6. Swee... · S. Beaty-Pownall · 1902
Source
The "Queen" cookery books. No.6. Sweets "part 1"
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (12)
For the jelly
For layering
Garnish
Instructions (13)
  1. Break a small knuckle of veal into pieces, and lay these in a stewpan with 1/3 quart of water, a spoonful or two of chopped onion, a blade of mace, three or four cloves, a bouquet of herbs, some peppercorns (these might be tied up in a small muslin bag), a sliced carrot, and some salt.
  2. Skim the water carefully as it comes to the boil, then let it all simmer gently for three or four hours.
  3. Remove the veal, cut the meat up into neat pieces, and lay it in another pan.
  4. Strain the liquor from the first cooking over the veal pieces, and allow it to simmer again for half an hour or so.
  5. Slice three or four hard boiled eggs.
  6. Arrange some of the egg slices at the bottom of a plain mould.
  7. Put in a layer of the veal (when cooled).
  8. Add more egg slices.
  9. Add a layer of small pieces of tongue or ham.
  10. Repeat these layers until the mould is full.
  11. Put the mould in a cool place to set.
  12. Turn it out by dipping the mould in some warm water, and running the blade of a knife round between the jelly and the mould.
  13. Serve garnished with watercress.
Original Text · last edited 4 days ago
Jellied Veal.—Break a small knuckle of veal into pieces, and lay these in a stewpan with ⅓ quart of water, a spoonful or two of chopped onion, a blade of mace, three or four cloves, a bouquet of herbs, some peppercorns (these might be tied up in a small muslin bag), a sliced carrot, and some salt. Skim the water carefully as it comes to the boil, then let it all simmer gently for three or four hours; now remove the veal, cut the meat up into neat pieces, and lay it in another pan, straining the liquor from the first cooking over it, and allow it to simmer again for half an hour or so. Slice three or four hard boiled eggs, and arrange some of the slices at the bottom of a plain mould, then put in a layer of the veal (when cooled), then more egg, then a layer of small pieces of tongue or ham, and repeat these layers till the mould is full, when it should be put in a cool place to set. Turn it out by dipping the mould in some warm water, and running the blade of a knife round between the jelly and the mould, and serve garnished with watercress.
Notes
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