Jellied Veal Loaf
Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
veal
|
|
| 1 | large |
onions
chopped |
|
| 2 | each |
celery stalks
chopped |
|
| 1 | tablespoon |
butter
|
|
| 1 | x |
salt and black pepper
|
*
|
| 1 | tablespoon |
gelatin, unflavored
|
*
|
| ½ | cup |
water
cold |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
veal
|
|
| 1 | large |
onions
chopped |
|
| 2 | each |
celery stalks
chopped |
|
| 15 | ml |
butter
|
|
| 1 | x |
salt and black pepper
|
*
|
| 15 | ml |
gelatin, unflavored
|
*
|
| 118 | ml |
water
cold |
|
Directions
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.
