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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Ingredients:
1 (3- to 4-pound) veal rump roast |
1 tablespoon shortening, melted |
3 medium onions, chopped |
3 carrots, coarsely chopped |
1 stalk celery, chopped |
1 medium-size green pepper, seeded and chopped |
1/4 cup chopped fresh parsley |
1 clove garlic, minced |
2 bay leaves |
6 whole cloves |
1/2 teaspoon salt |
1/2 teaspoon ground allspice |
1/4 teaspoon dried whole thyme |
1/4 teaspoon pepper |
1/8 teaspoon red pepper |
2 lemons, sliced |
cheesecloth |
2 egg whites, unbeaten |
4 envelopes unflavored gelatin |
1 cup cold water |
fresh parsley sprigs (optional) |
Directions:
1. Brown roast on all sides in shortening in a Dutch oven. Cover roast with water. Combine next 13 ingredients (vegetables and spices); pour over roast. Cover and simmer 2 hours or until meat is tender. Remove roast; cool 10 minutes. Slice and arrange attractively on a deep serving platter; garnish with lemon slices. Set aside.
2. Line large strainer with cheesecloth; strain pan liquid, reserving 2 cups liquid. Discard vegetables and spices. Pour reserved liquid into a medium saucepan; add egg whites. Simmer (do not boil) 10 minutes. Line strainer with cheesecloth; strain liquid, and discard egg whites.
3. Soften gelatin in cold water 5 minutes; add reserved hot liquid, stirring until gelatin is dissolved. Pour gelatin mixture over sliced roast and lemon slices; chill until firm. Garnish with fresh parsley, if desired.
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