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Pressed Veal Loaf

405Veal
  Yield/Servings: 6 servings  
Ingredients:
4 lbs. forequarter or shank of veal
1 qt. water
1/4 cup cut celery
1/4 cup chopped onions
1/2 cup diced carrots
1 tsp. salt
1/2 tsp. pepper
4 hard-cooked eggs
Cooked carrot slices
 
 
Instructions:
Cover cracked meat bone with the water, add vegetables. Simmer until meat is tender, and leaves the bone. Drain, saving broth. Remove meat from bones, place bones, skin and gristle in pan with broth and simmer until broth measures 1 cup; strain, cool and skim. Season diced meat with salt and pepper, add to cooled broth and pour into pan decorated with slices and sections of hard-cooked eggs and slices of carrot. Let stand in refrigerator until firm.
 
Recipe Source: BMD
Submitted by: Creative Cooking USA

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