Gateau of Cold Meat

Ingredients

• Half a pound of Meat
• Two ounces of Crumbs of Bread
• One Shalot
• Half an ounce of Fat
• Half a gill of Gravy
• One teaspoonful of Parsley
• Two Yolks
• one White of Egg

Method

1. 1

   Grease a cake-tin and cover it with brown bread-crumbs.

2. 2

   Mince the shalot and parsley, fry the shalot in fat, then mince the meat.

3. 3

   Mix all ingredients with gravy and beaten eggs; put into the cake-tin.

4. 4

   Bake in a steady oven for three-quarters of an hour.

As published

This recipe was extracted from Artizan recipes (1896) by Clarke, Charles Mrs, page 53. The excerpt below is the record exactly as published.

Gateau of Cold Meat. Ingredients. Half a pound of Meat. Two ounces of Crumbs of Bread. One Shalot. Half an ounce of Fat. Half a gill of Gravy. One teaspoonful of Parsley. Two Yolks and one White of Egg

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