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Jellied Veal

  • 3 pounds veal
  • 1/2 pound fresh pork
  • 2 quarts water
  • 1 onion
  • 1 1/2 bay leaves
  • 1 blade mace
  • 3 peppercorns
  • 5 cloves
  • Chopped parsley
  • Salt
  • Hard-cooked eggs
Boil veal and pork in the water, add all the seasonings and simmer 2 hours. Remove meat; chop fine. Reduce liquid to half; strain and pour atop meat. Pour into a mold, and when partly set, place a row of hard cooked eggs down the center.
Submitted by Cassyjean - Torrington, CT Jun 10, 2009
11 min 120 min 131 min


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