| 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
A Message from our Provider:
“Prayer: Don’t give God instructions — just report for duty!”