Timbale, Veal and Ham

Ingredients

• two pounds of good short pastry
• three pounds of the fillet of veal
• three-quarters of a pound of good veal forcemeat
• thin rashers of fat bacon
• dressed ham
• season each layer separately and rather highly
• yolk of egg
• nicely-seasoned dissolved aspic jelly made of the bones and trimmings of the veal stewed down with a cow-heel

Method

1. 1

   Make two pounds of good short pastry and line a well-buttered round mould.

2. 2

   Cut three pounds of veal into pieces and make three-quarters of a pound of forcemeat.

3. 3

   Fill the pie with layers of veal, bacon, forcemeat, and ham, seasoning each layer.

4. 4

   Cover with pastry, trim, and decorate.

5. 5

   Brush with egg yolk and bake in a heated oven.

6. 6

   Pour in aspic jelly before finishing baking.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1985. The excerpt below is the record exactly as published.

Timbale, Veal and Ham.— Make two pounds of good short pastry, such as would bo suitable for meat pies, and with two-thirds of this line a well-buttered plain round mould. Cut three pounds of the fillet of veal into pieces an inch square, and make three-quai-ters of a pound of good veal forcemeat. Fill the pie with alterncce layers of the veal, thin rashers of fat bacon, the forcemeat and dressed ham, and season each layer separately and rather highly. EoU out the remainder of the paste, and cover the tmibale. Press it down, and trim neatly. Poll out the trimmings, and stamp out leaves or any fancj'' shapes, and with them ornament the sm-face. Brush it over with yolk of egg, and bake in a weU-heated oven. About twenty minutes before the timbale is done, take i; out, and pour in through the hole at the top a little nicely-seasoned dissolved aspic jelly made of the bones and trimmings of the veal stewed down with a cow-heel

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