Veal and Ham Mould

Ingredients

• 1 lb. fleshy veal
• 6 oz. fat bacon
• 1 gill jelly stock
• 2 hard-boiled eggs
• 1 tea-sp. chopped parsley
• Grated rind of 1 lemon
• Lemon juice
• Salt
• Pepper

Method

1. 1

   Decorate a tin mould with egg and parsley.

2. 2

   Mix veal and bacon with seasonings, pack into the mould, cover with stock, and bake until cooked.

3. 3

   Turn out and garnish with parsley.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 377. The excerpt below is the record exactly as published.

Grated rind of £ lemon. Wipe the veal and weigh a pound free from skin and bone. Cut both veal and ham in small pieces and put them through the mincing machine. Mix with the minced meat the chopped parsley, suet, 2 table-spoonfuls of bread-crumbs and seasonings, and bind all together with a little beaten egg. Then form into flat cakes, either oval or round, using a little flour if necessary. Egg and bread- crumb them, and fry a golden brown in a little hot butter in a frying pan. They must be well cooked. Drain and serve either plain or with tomato or brown sauce. Garnish with small pieces of cut lemon. Spinach, sorrel, stewed lettuces, &c., are good accompaniments to this dish. Time to cook, 12 to 15 minutes. Sufficient for 4 persons. Probable cost, 2s. 954. Galantine of Veal (Galantine de Veau) 3 or 4 lbs. breast of veal. 1 lb. pork sausage meat. Seasoning. 2 hard-boiled eggs. ’ 6 oz. ham or tongue. 1 dessert - sp. chopped parsley. Cold water. Flavouring vegetables. A little glaze. Prepare the meat, bone it as directed on p. 205, and spread it on a board with the skin side underneath. Season the sausage meat rather highly and spread it on the top. Cut the hard- boiled eggs in long sections and the ham or tongue in strips, and place these in rows on the top of the sausage meat. Sprinkle the parsley over. Two or three truffles and a few shred pistachio nuts may also be put in. Roll and sew up the meat, then tie it in a cloth very firmly and in the shape of a bolster. Put the bones from the veal into a saucepan with cold water to cover them, a little salt and a few pieces of flavouring vegetable. Bring this to the boil and skim if necessary. Put in the roll of veal and let it simmer slowly until tender. When done, lift it out, and if, owing to the shrinking of the meat, the cloth looks loose and wrinkled, take it ofl and re-roll it. Press the galantine between two tins or dishes with a weight on the top and let it remain until it is quite cold. Then remove the cloth and trim the ends. Brush over the surface with a little melted glaze, applying two coatings if necessary (see p. 210). Serve garnished with parsley, some nice salad, or chopped aspic jelly. Time to cook, 2\ to 3 hours. Probable cost, 4 s. 955. Veal and Ham Mould 1 lb. fleshy veal. 6 oz. fat bacon. 1 gill jelly stock. 2 hard-boiled eggs. 1 tea-sp. chopped parsley Grated rind of | lemon. Salt. Pepper. Lemon juice

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