1960s Recipes + Menus

Jellied Veal Loaf

The Way We Cooked: Vintage Gourmet

June 1960

Soften 1 envelope of gelatin in 1/2 cup cold veal stock and dissolve it in 1 1/2 cups hot veal stock. Add the juice of 1/2 lemon and cool the mixture to the syrupy stage. Pour a third of it into a loaf pan. Arrange slices of hard-cooked egg on the jelly and chill it until it is set.

To the remaining gelatin mixture add 2 cups ground cooked veal, 1/2 cup chopped almonds, 2 tablespoons minced parsley, 1 tablespoon minced scallions, and salt to taste. Pour the mixture into the mold and chill it for several hours. Unmold it on a bed of watercress and serve it with mayonnaise.



This exclusive recipe is pulled directly from Gourmet's archive. It has not been re-tested by our food editors since it was published in the magazine, but it's a pretty good indication of the kinds of things we once cooked—and ate—with great pleasure.

Subscribe to Gourmet