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Show Jellied Veal Loaf. For theso warm days, when meat Is hnrd to prepare and havo It appetizing, ap-petizing, I havo found this recipe most excellent, ready for six o'clock dinner, or on Saturday for Sunday's dinner: Four pounds veal stow with Joints; after washing place in stow kettle, cover with boiling water, and cook slowly three hours or more, until meat Is tender. When half dono add ono small onion cut fine, ono table-spoonful table-spoonful salt, and onough pepper to suit Individual taste. When veal Is dono remove from tho firo, but leavo meat In tho liquid until cool enough to put through food chopper; after It Is cut placo meat In narrow bread pan and pour tho liquid over it. Stir well, then smooth on top. It will Jelly and makes a delicious cold moat. |