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Jellied Veal Loaf



Trans-fat Free, Low Carb


3 pounds veal
1 large onions
2 each celery stalks
1 tablespoon butter
1 x salt and black pepper
1 tablespoon gelatin, unflavored
½ cup water


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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 431g (15.2 oz)
Amount per Serving
Calories 59851% of calories from fat
 % Daily Value *
Total Fat 34g 52%
Saturated Fat 15g 75%
Trans Fat 0g
Cholesterol 277mg 92%
Sodium 328mg 14%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 4%
Sugars g
Protein 130g
Vitamin A 4% Vitamin C 6%
Calcium 7% Iron 15%
* based on a 2,000 calorie diet How is this calculated?


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