30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Jellied Veal
An enhanced version of Jellied Veal, featuring a richer broth and more nuanced seasoning. This version builds upon the classic recipe with a few thoughtful additions.
Total Time
540
Yield
6
Calories
400 cal
Difficulty
Medium
Cuisine
British
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What You'll Need
Equipment:
Large Pot, Fine-Mesh Sieve, Loaf Pan or Individual Molds, Small Bowl •
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Instructions
Place Veal in a large pot and cover with Veal Stock. Add Bay Leaf, Black Peppercorns, Allspice, Onion, Carrots, Celery Stalks, and Parsnip.
Bring to a boil, then reduce heat to low, cover, and simmer for 4-5 hours, or until the veal is very tender.
Remove the veal from the broth and let it cool slightly. Strain the broth through a fine-mesh sieve, discarding the solids. Stir in Dry Sherry and season the broth with Salt and White Pepper.
While the broth is still warm, sprinkle Gelatin Powder over Cold Water in a small bowl and let it bloom for 5 minutes.
Add the bloomed gelatin to the warm broth and stir until completely dissolved.
Shred the veal and arrange it in a loaf pan or individual molds. Pour the gelatin-infused broth over the veal, ensuring it is fully submerged.
Refrigerate for at least 8 hours, or overnight, until completely set.
