Gateau of Veal

Ingredients

• 2 lbs. neck of veal.
• 1 pint stock or watr.
• 4 lb. lean smoked beef.
• Grated lemon peel.
• 1 teaspoonful chopped parsley.
• Salt and pepper to taste.
• 1 hard-boiled egg.
• Chopped aspic.
• Beetroot.

Method

1. 1

   Cut up the veal, let it simmer gently in the stock or water till tender, remove the meat and boil the bones in the stock for 1.5 hours.

2. 2

   Cut the smoked beef up into dice, mix it with the meat, seasoning, parsley and lemon rind.

3. 3

   Cut up the egg, decorate the bottom of a plain mould with it, put in the meat, skim the fat off the stock, season it and pour it over the meat.

4. 4

   Cover with a greased paper, bake in a slow oven for 0.5 an hour; let it get cold.

5. 5

   Turn out and decorate with chopped aspic and beetroot.

As published

This recipe was extracted from Dainty dinners and dishes for Jewish families (1907) by May Henry, Kate Halford, page 26. The excerpt below is the record exactly as published.

GATEAU OF VEAL. {Page 46.) 2. — POTATO CROQUETTES. (Page 68.) 3. — COLD TOMATO ENTREE. (Page 43.) 4. — VOL-AU-VENT OF FISH. (Page 21.) 46 DAINTY DINNERS AND DISHES. of the mixture on one side of each cutlet, heat some good brown sauce in a stew-pan, lay the cutlets in gently and let them get hot through. Arrange them on a hot dish in a circle, strain the brown sauce round them and fill the centre with strips of tongue or smoked beef, gherkins, and hard-boiled white of egg. GATEAU OF VEAL. Gateau ch Veaa. 2 lbs. neck of veal. 1 pint stock or watr. 4 lb. lean smoked beef. Grated lemon peel. 1 teaspoonful chopped parsley. Salt and pepper to taste. 1 hard-boiled egg. Chopped aspic. Beetroot.

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