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 Jun 10, 2009
11 min 120 min 131 min
11 min 120 min 131 min