Veal Cake

Ingredients

• 1/2 lb. of streaky bacon
• 1/2 pint of stock
• 2 hard-boiled eggs
• 1 oz. of Cox’s gelatine
• Parsley
• pepper
• salt
• A little grated lemon rind

Method

1. 1

   Cut the eggs into thick slices, and line the bottom of a plain well-buttered cake tin.

2. 2

   Cut the veal and bacon into dice, and place a layer on top of the eggs, add chopped parsley, seasonings and grated lemon rind.

3. 3

   Fix two or three slices of egg on to the sides of the tin; then fill up with alternate layers of egg, veal, bacon, and parsley, etc., until two-thirds full.

4. 4

   Dissolve the gelatine in the stock gently over the fire, and strain it into the tin until quite full.

5. 5

   Place a greasy paper over it and bake in a slow oven for one hour and a half.

6. 6

   Remove from the oven and set by until cold.

7. 7

   Place the tin for one moment in hot water and turn out quickly on to a cold dish.

8. 8

   Garnish with sprigs of fresh parsley and serve.

As published

This recipe was extracted from The exhibition cookery book (1900) by Expert chef, page 44. The excerpt below is the record exactly as published.

^ oz. of Cox’s gelatine ^ lb. of fillet veal 2 hard-boiled eggs Parsley, pepper and salt VEAL CAKE. J lb. of streaky bacon ^ pint of stock A little grated lemon rind Cut the eggs into thick slices, and line the bottom of a plain well-buttered cake tin. Now cut the veal and bacon into dice, and place a layer on top of the eggs, add chopped parsley, seasonings and grated lemon rind. Fix two or three slices of egg on to the sides of the tin ; then fill up with alternate layers of egg, veal, bacon, and parsley, etc., until two-thirds full. Dissolve the gelatine in the stock gently over the fire, and strain it into the tin until, quite full. Place a greasy paper over it and bake in a slow oven for one hour and a half. Remove from the THE EXHIBITIOlSr COOKERY BOOK. I09 oven and set by until cold. Place the tin for one moment in hot water and turn out quickly on to a cold dish. Garnish with sprigs of fresh parsley and serve. 226. CHEESE FRITTERS. 1 oz. cornflour (B. and P.^s patent) 1 ess 1 oz. of grated parinesan or Gtuyere cheese Frying fat Mix the cornflour and grated cheese in a small basin, moisten with the yolk of an egg; whip the white to a stiff froth, and mix carefully with the above. Drop the mixture by means of a teaspoon into very hot fat, fry a nice colour and drain. Dish up and serve quicidy. 227. CHEESE AIGRETTES. Prepare a paste as for “Petits Choux” (page 92), omitting the sugar, and add half an ounce of grated cheese instead. Drop the mixture into boiling fat or lard by means of a dessert or tablespoon, and fry to a golden colour. Drain, sprinkle with grated cheese, and serve hot. 228. MACARONI WITH HAM. i lb. macaroni 1 oz. butter \ gill cream Fried bread-crumbs 4 — 6 ozs. lean cooked ham 1 oz. gihted paimesan or Gray ere cheep e Salt and pepper

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