Evening Republican, Volume 14, Number 195, Rensselaer, Jasper County, 17 August 1910 — Jellied Veal. [ARTICLE]

Jellied Veal.

Wash and cut up two pounds so knuckle of veal. Let it simmer in Just enough water to cover the meat until it may easily be removed from the bones; that is, for several hour?. Then strain the veal, remove all the pieces of bone and chop very fine. Season with salt and pepper and a little minced thyme. . Put the veal back into the liquor and boll again until the liquor is almost reduced. Then add the strained juice of a lemon and turn the whole into a mold. Let stand until quite cold; then put on ice until ready to serve.