Jellied Veal Loaf Recipe by Ruth Paget
Serves 4
Ingredients:
-3 cups ground and cooked veal
-2 cups diced celery
-4 tablespoons chopped parsley
-1 tablespoon chopped chives
-1/4 cup chopped sweet pickles
-2 dissolved vegetable bouillon cubes in 2 cups boiling water
-2 bay leaves
-3 peppercorns
-1 teaspoon marjoram
-1 teaspoon thyme
-1½ tablespoons unflavored gelatin
-1/4 cup cold water
-2 teaspoons salt
-1 teaspoon ground pepper
-3 tablespoons vinegar
-1 tablespoon Tabasco sauce
-1 teaspoon paprika
-4 chopped hard-boiled eggs
Steps:
1-Mix veal, celery, parsley, chives, and sweet pickles together in a bowl and thoroughly blend.
2-Dissolve bouillon cubes in boiling water. Add bay leaves, peppercorns, marjoram, and thyme. Simmer bouillon on stove for 10 minutes.
3-Soak gelatin in cold water for 5 minutes. When the gelatin is thoroughly dissolved, strain the bouillon mixture and add the liquid to the gelatin and stir.
4-Add gelatin mixture to ground veal with salt, ground pepper, vinegar, paprika, and Tabasco. Blend to thoroughly combine.
5-Add chopped eggs to the veal mixture and thoroughly blend mixture. Place the veal mixture in a well-greased bread pan.
6-Chill in the refrigerator until set – approximately 3 hours.
Source: Rose Pennington – circa 1950s
By Ruth Paget, author Eating Soup with Chopsticks and Marrying France
