They ate what in the fifties: Jellied Veal Ring.

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I don't know what it is about the retro recipes, but you can't get very far into an old cookbook without seeing the word jelly, jello, jellied, or gelatin. It is everywhere in my old recipes. From oranges to Vienna sausages, the housewives of our ancestors were putting everything in jello. This next recipe in our "They ate what in the fifties" saga does not disappoint if you are a fan of jellied food. For the rest of us though, it is kind of disappointing. Well, that might not be the right word. Disgusting might be better. The jellied veal ring is a spectacular(ly bad) meal that is to be seated directly out of the fridge. Recommended sides for this dinner are boiled potatoes and beets. The directions to prepare this dish tell the chef to cook the meat in salt water until it just falls right off the bone and then to chop it into small pieces. Then you mix the slivers of meat in with the stock and gelatin until it congeals and becomes jello. So yum. I'm sure later on in this series I will be able to recommend a drink that would go lovely with this. What say you, ye peasants of myLot land? Is this something you'd try, even just once to say you have? (Picture courtesy of the google search gods)