Congealed Veal Loaf Recipe

Name: Congealed Veal Loaf
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound boneless veal cutlets; 1 pound boneless pork steaks; 1 large onion, sliced; 3 cups water; 1 teaspoon salt; 2 envelopes unflavored gelatin; 1/2 cup water; 1 cup mayonnaise; 3 hard-cooked eggs, chopped; 3 tablespoons vinegar; 2 tablespoons prepared mustard; 1 tablespoon sugar; 2 teaspoons salt; 1/4 teaspoon pepper; Lettuce leaves; Fresh parsley sprigs; Carrot flowers

Servings: persons

1 pound boneless veal cutlets
1 pound boneless pork steaks
1 large onion, sliced
3 cups water
1 teaspoon salt
2 envelopes unflavored gelatin
1/2 cup water
1 cup mayonnaise
3 hard-cooked eggs, chopped
3 tablespoons vinegar
2 tablespoons prepared mustard
1 tablespoon sugar
2 teaspoons salt
1/4 teaspoon pepper
Lettuce leaves
Fresh parsley sprigs
Carrot flowers

1
Combine veal, pork, onion, 3 cups water, and 1 teaspoon salt in a large saucepan. Bring to a boil. Reduce heat; cover and simmer 1 hour or until meat is very tender. Remove meat from broth; set aside to cool. Reserve broth in saucepan. Simmer until broth is reduced to 1 cup. Set broth aside.
2
Position knife blade in food processor bowl; add meat. Process 3 to 5 seconds. Scrape sides of bowl with a rubber spatula. Process 3 to 5 additional seconds or until meat is ground. Remove meat to a large mixing bowl. Set aside.
3
Soften gelatin in 1/2 cup water. Stir into broth. Bring to a boil; cook 1 to 2 minutes. Set aside.
4
Add mayonnaise, eggs, vinegar, mustard, sugar, 2 teaspoons salt, pepper, and broth mixture to ground meat in mixing bowl; stir well. Spoon into a lightly greased 8 1/2- x 4 1/2- x 3- inch loaf pan. Cover and chill overnight. Unmold onto a lettuce- lined serving plate. Garnish with parsley and carrot flowers.

854

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 pound boneless veal cutlets, 1 pound boneless pork steaks, 1 large onion, sliced, 3 cups water, and more.

Yes, Congealed Veal Loaf falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Congealed Veal Loaf

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