Stock

Ingredients

• 1 pint Stock
• the rind of the lemon cut very thinly
• if the bacon is not cooked
• Boil the eggs hard
• season with pepper
• and salt

Method

1. 1

   Put the meat into a saucepan with the rind of the lemon, pour in the stock and simmer gently for three hours.

2. 2

   If the bacon is not cooked, add it for the last half-hour.

3. 3

   Remove the meat and ham, cut off the bones, and return them to the saucepan to boil quickly without the lid.

4. 4

   Slice the hard-boiled eggs and arrange them in a dish, layer in the veal and ham, season, strain and flavor the gravy, add lemon juice, and pour it over the meat.

5. 5

   Set aside until cold, then turn out.

As published

This recipe was extracted from The art of living in Australia (1893) by Philip E. Muskett, page 207. The excerpt below is the record exactly as published.

^ pint Stock Total Cost— Is. Ud. , 8d. } ¥' 2d. 3d. Time — Three Hours. Put the meat into a saucepan with the rind of the lemon cut very thinly, pour in the stock and simmer very gently for three houi's ; if the bacon is not cooked put it in and stew it for the last half-hour, then take up the meat and ham, cut it off the bones, and put these back in the saucepan and let them boil quickly without the lid. Boil the eggs hard and cut them in slices and arrange in a plain mould or dish, then lay in the veal and ham, and season with pepper and salt

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