Meat Cake

Ingredients

• of beef-steaks
• of leg of mutton
• of fillet of veal
• of ham
• of beef suet
• season with salt
• fine spices
• chopped parsley
• green shalots
• a clove of garlic

Method

1. 1

   Chop all the ingredients together very fine and season with salt, fine spices, chopped parsley, green shalots, and a clove of garlic.

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 320. The excerpt below is the record exactly as published.

of ham, make fine peas-soup ; and should be boiled with the peas the day before eaten, that the fat may be taken off. MEAT, to Keep in Hot Weather, &c. — Place the meat on a wooden support, or suspend it in a close vessel, on the bottom of which some strong acetic vinegar is poured. Meat may be kept sweet a long time by impregnating the atmosphere with acetic acid. Borax is the best preserva- tive of meat. See page 73. A joint of meat may be preserved for several days, even in summer, by wrap- ping it in a clean linen cloth, previously moistened with good vinegar ; hanging it up, and changing the cloth, or wring- ing it out afresh in vinegar, once or twice a day, if the weather be warm. Glacialine is a preservative, it is a new disinfectant and antiseptic. The best meat for keeping is MUT- TON, and the best joint is a leg ; which, with care, if the weather be only moder- ately hot, in summer, will keep about a week ; in winter, if the weather be open, from 2 to 4 weeks. A shoulder is the next best joint. The scrag end of a neck keeps the worst, and in warm weather it will not keep above two days ; if very warm, it is bad the second day. In BEEF, the ribs keep the best, even five or six days in summer, and in win- ter ten. The middle of the loin is the next best, and the rump the next. The round will not keep long unless salted. The brisket Is the worst, and will not keep longer than two days in summer, and six days in winter. LAMB does not keep long, and it is best to eat it soon or even the same day it is killed. The first part that turns bad of a leg of VEAL, is where the udder is skewered back. The skewer should be taken out, and both that and the part under it wiped every day, it will then keep good three or four days in hot weather. Meat dipped into chloride of lime in a liquid state for a second will keep many days without taint ; for no flies will touch it if so done. Wash the meat before cooking it. MEAT CAKE. — According to the size, take of beef-steaks, of leg of mutton, of fillet of veal, ham and beef suet ; chop all altogether very fine, and season with salt, fine spices, chopped parsley, green shalots, a clove of garlic

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