Meat Cake, Moulded

Ingredients

• slices of cold roast veal
• lean ham
• eight or ten eggs
• parsley enough to fill the half of a quarter-pint cup
• a little pounded mace
• pepper
• bits of butter

Method

1. 1

   Pound veal and ham to a paste.

2. 2

   Boil eggs hard and mince parsley.

3. 3

   Layer egg yolks and parsley in a buttered mould, then add pounded meat moistened with stock.

4. 4

   Bake in a gentle oven for about 45 minutes.

5. 5

   Let cool before removing from the mould.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 908. The excerpt below is the record exactly as published.

Meat Cake, Moulded. — Pounded or potted meat does best for this cake. Cut slices of cold roast veal, without any of the brown part, and lean ham ; pound them to a paste in a mortar. Boil eight or ten eggs hard, and mince parsley enough to fiU the half of a quarter-pint cup, season with a little pounded mace and pepper. Lay the egg-yolks in halves, at the bottom of a buttered mould, and strew some of the parsley over them. Next, make a layer of the pounded meat, which should be moistened with a little good stock or gravy ; arrange the egg-yolks as before, and fill up with seasoning and meat. Put bits of butter

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