This will serve eight persons at a cost of about four cents each.
JELLIED VEAL
3 knuckles of veal
4 onions
1 carrot
3 teaspoonfuls of salt
8 tablespoonfuls of vinegar
6 gherkins
1 teaspoonful of black pepper
Wash the knuckles, remove the meat and cut it in pieces. Put the bones in a kettle, the meat on top, and pour over six quarts of cold water. Bring to a boil, skim, and simmer gently two hours. Add the onion sliced, the carrot chopped, salt and pepper, and simmer one hour longer. Drain in a colander. Dip long molds, or ordinary bread pans, in cold water, cover the bottom with slices of hard boiled eggs, put the meat in bits on top of this, seasoning it with a little salt. Slice the gherkins and put them in layers between the meat. Strain the liquid, add the vinegar, and pour it over the meat. There should be just enough to cover it nicely. If there is more than this, boil it down before adding vinegar. Stand aside over night. When cold, dip the mold a second in boiling water, and turn the jelly in a platter. Serve cut in slices, with either a nice cold slaw, or cabbage and celery salad. Jellied beef is made the same, substituting a leg or shin of beef.
This will cost about seventy five cents, and will make twenty-five to thirty slices.
BAGGED VEAL
2 pounds of lean ham
4 pounds of veal cutlet
3 shredded wheat biscuits
2 eggs
2 onions
1 teaspoonful of powdered sage
1/2 teaspoonful of allspice
1 teaspoonful of salt
1/2 teaspoonful of black pepper
Put the meat, raw, through a meat chopper, add the biscuits crumbed, the onions grated, and all the seasonings. Work it well with the hands, and mix in the eggs, slightly beaten. Pack the mixture in clean salt bags or bags about that size, plunge them in a kettle of boiling water, boil rapidly ten minutes, and simmer three hours. When cool, turn the bags wrong side out off the meat. Serve sliced like summer sausage.
This will cost one and a half dollars, and will serve twenty five persons.