FOR THE JELLIED VEAL: In a deep kettle, combine the veal, knuckles, and water and bring slowly to a boil. Cook, skimming the foam as it rises to the top, about 15 minutes.
Glistening aspics and jellied meats and fish are great favorites of the Baltic peoples. Serve this dish as a first course of in informal winter supper, along with marinated mushrooms, Sweet and Sour Beet Salad, rich, dark bread and plenty of iced vodka.
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