Ham and Veal, To Press

Ingredients

• six pounds of veal
• six pounds of ham
• a quarter of a pint of water
• salt
• pepper
• pounded mace

Method

1. 1

   Remove the bones and rind from the veal and ham, cutting the meat into slices a quarter of an inch thick.

2. 2

   Pour water into a deep pie-dish, fill it with alternate layers of veal and ham, seasoning each layer.

3. 3

   Cover with a weight and bake in a moderate oven until tender.

4. 4

   Do not remove the weight until cold.

Nutrition per serving

Estimated from matched ingredients across 13 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 686. The excerpt below is the record exactly as published.

Ham and Veal, To Press.— Take equal weights of veal and ham. Remove the bones, rind, &c., and cut the meat into slices a quarter of an inch in tliickness. Pour a quarter of a pint o'f water into a deep pie -dish, then fill it with alternate layers of veal and ham, and season each layer with salt, pepper, and pounded mace. Put a cover on the meat, with a heavy v^eight upon it, and put it into a moderate oven until it is quite tender. Do not remove the weight until the meat is cold. Both the bottom and the top layer should be composed of veal. A saucer should be put under the pie-dish, to catch any gravy that the weight may force out of it. Time, about three hours to bake six pounds of mea

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