Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 lb Veal
1 ea Onion, large, chopped
2 ea Celery, sticks, chopped
1 tb Butter
1 x Salt pepper
1 tb Gelatin
1/2 c Water, cold

Cut veal in pieces, add the onion, celery, butter and seasoning to
taste. Cover with water and let cook slowly until meat is tender and
liquid is reduced to about 2 cups. Soak gelatin in the cold water for
5 minutes. Grind the veal. Strain the stock and dissolve the gelatin
in the hot stock. Add ground veal and mix well. Pour into loaf pans
to jell. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes,
Culinary Arts Press, 1936.

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