Today's Recipe. Jellied Veal
Boil a knuckle of veal gently till the meat will break away from the bone. Lift out pieces of meat and arrange in a piedish with slices of hard-boiled egg. Half an hour before doing this add to pot several rashers of baeou cut up, also parsley, thyme, rind of half a lemon, salt and plenty of pepper. I‘our over meat in the piedish barely enough stock to cover. Cover with a short wholemeal or white flour pie crust and bake in a hot oven. This is specially nice served, cold, when the pie contents will be jellied. It can also be used as a brawn, without the pastry.
Permanent link to this item
https://paperspast.natlib.govt.nz/newspapers/DOM19451026.2.7.5
Bibliographic details
Dominion, Volume 39, Issue 27, 26 October 1945, Page 4
Word Count
113Today's Recipe. Jellied Veal Dominion, Volume 39, Issue 27, 26 October 1945, Page 4
Using This Item
Stuff Ltd is the copyright owner for the Dominion. You can reproduce in-copyright material from this newspaper for non-commercial use under a Creative Commons BY-NC-SA 3.0 New Zealand licence. This newspaper is not available for commercial use without the consent of Stuff Ltd. For advice on reproduction of out-of-copyright material from this newspaper, please refer to the Copyright guide.
Log in