Recipes > Meat > Veal > Jellied Veal

Jellied Veal

Jellied veal decorated with slices of hard-boiled egg. Garnished with lettuce.


  • knuckle of veal
  • 1 tablespoonful of chopped onion
  • 1 tablespoonful of chopped carrot
  • 1 tablespoonful of chopped turnip
  • parsley
  • celery
  • 3 cloves
  • 1 blade of mace
  • salt
  • pepper
  • lemon juice
  • 2 hard-boiled eggs


Wipe the knuckle of veal clean with a wet cloth; have it well broken. Put it in a saucepan with two quarts of water, or enough to cover it. Tie in a piece of cheese-cloth the onion, carrot, and turnip, a little parsley and celery, the cloves, and the mace. Put it in the pot. Boil slowly until the veal falls from the bone; then strain it, and put the liquor again in the saucepan; season it with salt, pepper, and a little lemon juice. Reduce it to one quart by boiling with the cover off the saucepan. Cut the eggs into thin slices, and with them ornament the bottom of a plain mold; a brick ice-cream mold, or a small tin basin will do. Put a very little of the liquor in to fix the ornament, but not enough to float the egg slices. When set add a little more of the liquor, enough to make a layer of jelly one quarter of an inch thick. When that is set fill the mold with the veal, and place slices of boiled egg between the layers of meat. Around the sides of the mold lay in slices of egg. Then pour in as much of the liquor as it will hold, and set away to harden. This makes a good cold dish to use with salad.


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The Century Cook Book (1901).

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