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JELLIED VEAL

(Suppers) - (Ice Creams, Water Ices, Frozen Puddings)







1 pound of chopped beef
1 quart of roasted peanuts in shells
1 teaspoonful of salt
1 saltspoonful of pepper
3 shredded wheat biscuits
2 eggs
1 tablespoonful onion juice
1 tablespoonful of parsley
Shell and chop the peanuts, mix them with the meat, and add the shredded
wheat rubbed fine; salt, pepper, parsley, chopped, and onion juice. Mix
well. Beat the egg slightly, add three tablespoonfuls of water, and mix
this into the meat. Form in a roll about eight inches long, roll in oiled
paper, place it in a baking pan, add a half cupful of water to the pan and
bake in a moderate oven three-quarters of an hour. Remove the paper and
stand aside to cool. Serve in thin slices with either tomato or potato
salad.
This will serve eight persons at a cost of about four cents each.

Other Recipes


12 Jellied Veal

Cut up a knuckle of veal and cover it with 2 quarts of cold water, bring

it slowly to boiling point and simmer slowly for 2 hours. Add 2 sliced

onions, a bay leaf, a few pepper corns, 12 whole cloves and 1/2 a

teaspoonful of ground allspice. Let it simmer for an hour longer. Take

out the meat, remove all the bones and pick the meat into small pieces.

Put it into a mould, reduce the liquor to 1 qt., add salt and pepper.

Turn over the meat and stand away for 12 hours or more to harden.

Other Recipes


Jellied Veal

A knuckle of veal, with the bone chopped; cover it with cold water and

boil till the meat drops from the bone, pass the meat through a chopper;

let the liquor continue boiling, as there must not be too much when you

return it to the meat to cook a few minutes longer, adding pepper and

salt to taste. Before removing from the fire, add quickly one egg. It is

nice poured into individual molds.

Other Recipes


Jellied Veal

Make a rich gravy by browning one tablespoon of flour in one tablespoon

of Armour's Simon Pure Leaf Lard, and add one large onion cut fine, one

fresh tomato or tomato pulp, and one teaspoon of Armour's Extract of

Beef. Season with salt and pepper and let the gravy simmer until it

thickens, then add one can of Veribest Veal Loaf, and mix it thoroughly

in the gravy. Dissolve a package of gelatine in boiling water and mix it

thoroughly with the veal and gravy. Put aside to cool and then set it in

refrigerator for a few hours. Slice and garnish with parsley and a few

slices of lemon.--MRS. VIOLA MICHEL BODE, 2865 FORTIN STREET, NEW

ORLEANS, LA.









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