Jellied Veal


Preparation info
  • Serves

    8 to 10

    • Difficulty


Appears in
I Hear America Cooking

By Betty Fussell

Published 1986

  • About

The French call it tête de veau, the Germans kalbs-kopf. When they take the calf’s brains from the brain pan, remove the meat from the bones, and sour the delectable gelatin with a little lemon or vinegar, the Germans call it sülze. If you like the taste of head cheese made with pork, you are certain to like the more delicate veal. But in these days, when calves are butchered