Daube Glacé

• 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)

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.

veal rump roast, shortening, onions, carrots, celery, green pepper, parsley, clove garlic, bay leaves, cloves, salt, ground allspice, thyme, pepper, red pepper, lemons, cheesecloth, egg whites, unflavored gelatin, cold water, parsley sprigs

Taken from www.myrecipes.com/recipe/daube-glac (may not work)