Instructions: Cut veal in pieces, add the onion, celery, butter and seasoning to taste.

Cover with water and let cook slowly until meat is tender and liquid is reduced to about 2 cups. Soak gelatin in the cold water for 5 minutes.

Grind the veal. Strain the stock and dissolve the gelatin in the hot stock.

Add ground veal and mix well. Pour into loaf pans to jell.

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