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1
Dry meat with paper towels.
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2
Sprinkle with salt and pepper.
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3
In large, heavy-bottom casserole, heat bacon grease till smoking; sear meat on all sides.
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4
Remove meat; pour out grease.
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5
Return meat to pan; add veal stock, wine, brandy, vegetables and spices.
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6
Cover; heat liquid to simmering over medium-low heat.
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7
Reduce heat to very low, cover and simmer for 3 hours, turning meat if it's not submerged.
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8
Remove meat to a bowl; let stand till cool.
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9
Trim fat from meat and cut meat into 1/2-inch dice.
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10
Oil two 1 1/2-quart loaf pans and spread half of meat in each pan.
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11
Pour stock through a cheesecloth-lined strainer over a large bowl.
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12
Skim fat from stock.
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13
Place 1 cup water in a small saucepan and sprinkle with gelatin.
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14
Set aside for 5 minutes to soften and heat over low heat until dissolved.
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15
Stir into stock.
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16
Add 2 tablespoons salt, the lemon juice, Worcestershire and Tabasco; stir well and pour over meat.
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17
Refrigerate till stock is set.
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18
To serve, remove fat from top of jellied stock and unmold each loaf onto a serving platter.
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19
Slice with a sharp knife dipped in hot water.
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20
For hors d'oeuvres, cut into small squares.
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21
Serve on baguette slices with Creole mustard or homemade mayonnaise.
