Emery County Progress | 1907-08-10 | Page 3 | Gelatine of Veal

gelatine of veal bone the meat in a piece of the shoulder of veal and remove all gristle mix three quarters of a pound of sausage meat with a scant half pound of bread crumbs season high ly with salt and pepper and bind to gether with one beaten egg put this n the center of the veal tie it firmly together put it into a deep saucepan with a bay leaf a few peppercorns and a pinch of thyme cover with w ter and let simmer tor two hours when thoroughly cooked take the veal out of the broth and when cold remove the string