Recipes > Meat > Veal > Veal Loaf > Cold Veal Loaf

Cold Veal Loaf

Ingredients

• bone of a knuckle of veal
• 2 pounds of lean veal
• 1 onion sliced
• 6 slices carrot
• 1 blade celery broken in pieces
• 1 spray parsley
• 1/2 teaspoon peppercorns
• salt
• pepper
• cayenne
• hard boiled eggs

Instructions

Have the bone of a knuckle of veal sawed in three pieces at the market. Wash, wipe, and put in kettle with the lean veal, onion, carrot, celery, parsley and peppercorns; cover with boiling water and cook slowly until meat is tender. Drain; chop meat finely and season well with salt, pepper and a few grains cayenne. Reduce liquor to one cup, strain and reserve. Garnish the bottom of a granite, brick-shaped bread pan with the white of "hard boiled" egg cut to resemble three daisies; put a dot of the yolk in center of each and arrange sprays of parsley between each daisy. Put a layer of meat, then a layer of thinly sliced eggs sprinkled with parsley, finely chopped. Cover with remaining meat; pour over strained liquor, press and let stand until cold and jellied. Remove to serving platter, garnish with parsley and small round radishes cut to resemble tulips. Slice thinly and serve with Whipped Cream Horseradish Sauce.

Print recipe/article only

Source

Fifty-Two Sunday Dinners (1913).