Beef and Veal Mould

Ingredients

• 1 lb. lean beef
• 1 lb. fleshy veal
• £ lb. fat bacon
• 4 oz. stale bread
• 1 onion
• 1 or 2 eggs
• Salt
• Pepper
• £ tea-sp. grated nutmeg
• A pinch of powdered mace
• £ pt. stock
• £ tea-sp. made mustard
• 1 dessert - sp. chopped parsley
• 2 table-sps. browned bread-crumbs

Method

1. 1

   Trim and cut up the two kinds of meat and bacon and put them twice through the mincing machine.

2. 2

   Soak the bread in cold water until soft, then squeeze it dry.

3. 3

   Beat it with a fork until free from lumps.

4. 4

   Add the minced meat, chopped onion, parsley, and seasoning.

5. 5

   Mix all together and add the stock.

6. 6

   Beat the eggs, add them to the mixture, and mix again.

7. 7

   Grease a plain mould and coat the inside with browned bread-crumbs.

8. 8

   Pack the mixture into it, cover with greased paper, and steam until the meat is thoroughly cooked.

9. 9

   When ready, turn out on a hot dish and pour sauce around.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 345. The excerpt below is the record exactly as published.

Beef and Veal Mould 1 lb. lean beef. 1 lb. fleshy veal. £ lb. fat bacon. 4 oz. stale bread. 1 onion. 1 or 2 eggs. Salt. Pepper. £ tea-sp. grated nutmeg. A pinch of powdered mace. £ pt. stock. £ tea-sp. made mustard. 1 dessert - sp. chopped parsley. 2 table-sps. browned bread-crumbs

Cook this with the app: pantry check, scaling, and the assistant.