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Show JELLIED VEAL SALAD FINE FOR LUNCHEON , ! Jellied iVealJn .Individual Mold. r! : (Prepared by tho United States Department, of Agriculture.) For a hot weather luncheon a Jellied Jel-lied meat salad Is exceptionally attractive at-tractive cool and ' appetizing In appearance, ap-pearance, substantial enough for the . mala course of the meal. Veal is excellent' ex-cellent' for the purpose because the! stock made from cooking the meat and bones contains a great deal of "Jellying" material uhd a relatively Bmall amount of additional gelatin Is needed, .In very, hot weather It may be necessary to increase the gelatin somewhat or decrease the amount of liquid to Insure a firmly molded Jellyj Mayonnaise or( boiled salad dressing may be served with the Jollied meat' .tlave the biitcher' crack the-bones in the veal knuckle. , Wash it .well; and cover with the two quarts of cold - water. : Heat slowly Yo the boiling; boil-ing; point: and .then simmer, covered, nntll the meat Is tender, Drain and measure the liquid." There should be about one : quart. Remove the meat from the bones, discard , all gristle, I and put the meat through a grinder. Soften the gelatin In the two table-spoonfuls table-spoonfuls of cold water and then add to the hot: stock.: .Chill this liquid and when partially set add the meat ,and seasonings ' and stir' until well mixed.7 Season to taste with salt, pepper pep-per . and . tabasco sauce. Pour Into .Individual molds or one large ring imold, and ' let stand In-the' ref riper-:ator riper-:ator for several: hours or, overnight, :unlll set, .Serve on lettuce. with salad' sal-ad' dressing."' Thin slices of cucumber ?nnd' tomato! mak6 : an '.'attractive g.nr. clsh,-,....,,.. rj f. '.. The -.'bureau of home' economics iglvos the following directions for , inaklng -Jellied -veal i. for- salad: , J .pounds, knuckle, I ;.tja. ,-. finely of veal chopped parsley 2 quarts cold -wn- 'J; .-t'bsi 'Mlnely ter chopped ptmvnto 1 tbs. gelatin ' :1 tba. lemon Juleo 2 tbs. cold wnter tsp. celery. need W cup finely'-'cut '2'tsp. onlon-jutce celery . .... . Dnsh- of ... tabasco Silt and pepper to "' sauce t .. taste -f ; i..:. . ;- . ,1 |