Jellied Veal

(Serves Six)

Knuckle of veal 1 Tb. salt 1/4 c. chopped celery 1 Tb. chopped parsley 1 Tb. chopped onion

Put the knuckle in a pot and add enough water to cover it.
Add the salt, celery, parsley, and onion. Cook until the meat is very tender and then strain off the liquid. Cut the meat from the bones and chop it very fine. Boil the liquid until it is reduced to 1 pint, and then set aside to cool.
Place the meat in a mold and when cold pour the broth over it. Keep in a cool place until it has set. Slice and serve cold.