The most satisfactory piece
for making jellied veal is the knuckle, or shank. No more attractive
meat dish than this can be found for luncheon or supper, for it can be
cut into thin slices and served on a nicely garnished platter.
JELLIED VEAL
(Sufficient to Serve Six)
Knuckle of veal
1 Tb. salt
1/4 c. chopped celery
1 Tb. chopped parsley
1 Tb. chopped onion
Put the knuckle in a pot and add enough water to cover it. Add the salt,
celery, parsley, and onion. Cook until the meat is very tender and then
strain off the liquid. Cut the meat from the bones and chop it very
fine. Boil the liquid until it is reduced to 1 pint, and then set aside
to cool. Place the meat in a mold and when cold pour the broth over it.
Keep in a cool place until it has set. Slice and serve cold.
VEAL ORGANS AND THEIR PREPARATION
17. Getting Sweetbreads Ready for Cooking--The throat glands and the
pancreas of calves, which, as has already been learned, are called
sweetbreads, can be cooked in various ways for the table. The first
process in their preparation, however, is the same for all recipes. When
this is understood, it will be a simple matter to make up attractive
dishes in which sweetbreads are used. It is generally advisable to buy
sweetbreads in pairs, as the heart and throat sweetbreads are preferable
to the one that lies near the stomach.
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