Molded Salmon Salad – Veal Molds
1 pound boneless veal shoulder
1 1/2 cups cold water
2 teaspoons salt
1 teaspoon unflavored gelatin
2 tablespoons cold water
2 carrots, scraped
3/4 cup chopped celery
1/4 cup chopped parsley
1/2 teaspoon grated onion
1 tablespoon vinegar
1/4 teaspoon savory
Cut the meat in 1-inch pieces. Put meat, the 1 1/2 cups water and salt in a saucepan. Simmer veal, covered, about 45 minutes or until tender.
Drain broth from meat and measure. If necessary, add enough water to make 1 cup liquid. Cool meat slightly. Soften gelatin in the 2 tablespoons water, then dissolve in the hot veal broth. Chill, stirring often, until mixture is slightly thickened.
Put meat and carrots through a food chopper, using the medium blade. Combine the celery, parsley, onion, vinegar and savory with the chopped meat mixture; mix well. Add the thickened gelatin and blend well. Divide gelatin mixture among 5 or 6 individual ring molds or use a 1-quart ring mold. Chill until firm.
Just before serving, unmold gelatin on crisp lettuce or other salad greens and fill centers with your favorite dressing. Makes 5 to 6 servings.
Published by –COOKINDEX–Division of H.S. Stuttman Co. Inc., New York ©Copyright 1958 Tested Recipe Institute, Inc. New York