Jellied Veal Loaf II
3 lbs veal
1 large onion, chopped
2 stalks celery, chopped
1 tbsp butter
salt and pepper
1 tbsp gelatin
1/2 cp cold water
1 - Cut veal in pieces, add the onion, celery, butter and seasoning to taste.
2 - Cover with water and let cook slowly until the meat is tender and liquid reduced to about 2 cps.
3 - Soak gelatin in cold waterfor 5 minutes.
4 - Grind the veal.
5 - Strain the stock and dissolve the gelatin in the hot stock.
6 - Add ground veal and mix well.
7 - Pour into loaf pans to jell.