12 Jellied Veal Recipe

Cut up a knuckle of veal and cover it with 2 quarts of cold water, bring

it slowly to boiling point and simmer slowly for 2 hours. Add 2 sliced

onions, a bay leaf, a few pepper corns, 12 whole cloves and 1/2 a

teaspoonful of ground allspice. Let it simmer for an hour longer. Take

out the meat, remove all the bones and pick the meat into small pieces.

Put it into a mould, reduce the liquor to 1 qt., add salt and pepper.

Turn over the meat and stand away for 12 hours or more to harden.

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