Congealed Veal Loaf

• 1 pound boneless veal cutlets
• 1 pound boneless pork steaks
• 1 large onion, sliced
• 3 cups water
• 1 teaspoon salt
• 2 envelopes unflavored gelatin
• 1/2 cup water
• 1 cup mayonnaise
• 3 hard-cooked eggs, chopped
• 3 tablespoons vinegar
• 2 tablespoons prepared mustard
• 1 tablespoon sugar
• 2 teaspoons salt
• 1/4 teaspoon pepper
• Lettuce leaves
• Fresh parsley sprigs
• Carrot flowers

1. Combine veal, pork, onion, 3 cups water, and 1 teaspoon salt in a large saucepan. Bring to a boil. Reduce heat; cover and simmer 1 hour or until meat is very tender. Remove meat from broth; set aside to cool. Reserve broth in saucepan. Simmer until broth is reduced to 1 cup. Set broth aside.
2. Position knife blade in food processor bowl; add meat. Process 3 to 5 seconds. Scrape sides of bowl with a rubber spatula. Process 3 to 5 additional seconds or until meat is ground. Remove meat to a large mixing bowl. Set aside.
3. Soften gelatin in 1/2 cup water. Stir into broth. Bring to a boil; cook 1 to 2 minutes. Set aside.
4. Add mayonnaise, eggs, vinegar, mustard, sugar, 2 teaspoons salt, pepper, and broth mixture to ground meat in mixing bowl; stir well. Spoon into a lightly greased 8 1/2- x 4 1/2- x 3- inch loaf pan. Cover and chill overnight. Unmold onto a lettuce- lined serving plate. Garnish with parsley and carrot flowers.

veal cutlets, pork steaks, onion, water, salt, unflavored gelatin, water, mayonnaise, eggs, vinegar, mustard, sugar, salt, pepper, parsley sprigs, carrot

Taken from www.myrecipes.com/recipe/congealed-veal-loaf (may not work)