Name: Jellied Veal Loaf
Ingredients: 3 lb Veal; 1 Onion, large, chopped; 2 Celery, sticks, chopped; 1 tb Butter; Salt & pepper; 1 tb Gelatin; 1/2 c Water, cold

It is best to get a lot of people from within the congregation involved in the planning and building process in order to help build consensus and unity. People who are not involved in the process are much more likely to be unduly critical than those who had a part in the process. Said another way, people tend to throw water on other people’s ideas, but not their own. People in the church need to have ownership of the solution, and the best way to make this happen is to make them part of the process.

Stephen Anderson

CATEGORY	CUISINE	TAG	YIELD
Meats	Dutch	Penndutch, Meats	1	Servings

INGREDIENTS

3	lb	Veal
1		Onion, large, chopped
2		Celery, sticks, chopped
1	tb	Butter
		Salt & pepper
1	tb	Gelatin
1/2	c	Water, cold

INSTRUCTIONS

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. Source:
Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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