Veal Cake

Ingredients

• One pound of Veal Cutlet
• Three eggs
• Half a pound of fat Bacon
• Parsley, Pepper, and Salt
• A little grated Lemon-rind
• One gill of Stock

Method

1. 1

   Boil the eggs hard and cut them in slices.

2. 2

   Chop the parsley and mix with the grated lemon-rind, pepper, and salt.

3. 3

   Line a round mould with the slices of egg on the bottom.

4. 4

   Cut the veal into neat pieces and layer it in the mould with the bacon and egg slices, sprinkling each layer with seasoning.

5. 5

   Pour in the stock; if not consistent enough, add two sheets of French gelatine.

6. 6

   Cover tightly and bake in a slow oven for three to four hours.

7. 7

   When cold, turn out and serve.

As published

This recipe was extracted from Artizan recipes (1896) by Clarke, Charles Mrs, page 52. The excerpt below is the record exactly as published.

Veal Cake. Ingredients. One pound of Veal Cutlet. Three eggs. Half a pound of fat Bacon. Parsley, Pepper, and Salt. A little grated Lemon-rind. One gill of Stock

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