Veal Loaf I

By the RecipeCafe Archives

Ingredients

• 1 knuckle of veal, sawed into pieces
• 1 lb (450 g) lean veal
• 1 onion
• 1 Boiling water, enough to cover
• 1 Salt, to taste
• 1 Pepper, to taste
• 1 Hard-boiled eggs, sliced (quantity not specified in source — estimate 3 large eggs)
• 1 Fresh flat-leaf parsley, finely chopped (quantity not specified in source)

Instructions

1. 1. Have the butcher saw the veal knuckle into pieces, or use a bone saw at home. Wipe the pieces clean with a damp cloth.
2. 2. Place the knuckle pieces and 1 lb (450 g) lean veal in a large heavy saucepan along with 1 onion. Cover completely with boiling water.
3. 3. Simmer slowly over low heat — a gentle, barely-bubbling simmer — until the veal is fully tender and pulls away from the bone with no resistance, approximately 1 hour 30 minutes to 2 hours. Skim any foam that rises during the first 10 minutes.
4. 4. Remove the meat from the pot. Reserve the cooking liquid. Drain the meat and, when cool enough to handle, chop it finely.
5. 5. Meanwhile, reduce the reserved cooking liquid over medium heat until only 1 cup (240 ml) remains, approximately 20 to 35 minutes. The liquid should be syrupy, coating the back of a spoon lightly. Set aside.
6. 6. Season the chopped meat generously with salt and pepper to taste.
7. 7. Arrange a layer of hard-boiled egg slices and sprigs of parsley on the bottom of a loaf mould or medium (8x4 inch / 20x10 cm) loaf pan — this will become the decorative top when the loaf is unmoulded.
8. 8. Add a layer of the seasoned chopped veal, then a layer of thinly sliced hard-boiled eggs, then a sprinkle of finely chopped parsley. Continue in layers, finishing with the remaining meat.
9. 9. Pour the reduced cooking liquid (1 cup / 240 ml) evenly over the filled mould. The liquid will set to a firm, clear aspic as it chills.
10. 10. Press the loaf firmly to compact the layers. Cover with plastic wrap and refrigerate until fully set and sliceable, at least 4 hours, preferably overnight. The loaf is ready when it holds its shape cleanly when a knife is inserted at the centre and the aspic is fully gelled.
11. 11. To serve, run a thin knife around the edges of the mould and invert onto a serving dish. Garnish the plate as desired with additional parsley and sliced eggs.