Veal Cake

Ingredients

• 6 or 8 eggs
• about an oz. of butter
• some chopped parsley
• pepper
• salt
• some slices of veal and ham
• water enough to cover it

Method

1. 1

   Boil 6 or 8 eggs hard; cut the yolks in two, and lay some of the pieces in the bottom of the pot; shake in a little chopped parsley, some slices of veal and ham, then add eggs again; shaking in after each some chopped parsley, with pepper and salt, till the pot is full.

2. 2

   Then put in water enough to cover it, and lay on it about an oz. of butter; tie it over with a double paper, and bake it about an hour.

3. 3

   Then press it close together with a spoon, and let it stand till cold.

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 509. The excerpt below is the record exactly as published.

VEAL CAKE.— Boil 6 or 8 eggs hard ; cut the yolks in two, and lay some of the pieces in the bottom of the pot ; shake in a little chopped parsley, some slices of veal and ham, then add eggs again ; shaking in after each some chopped parsley, with pepper and salt, till the pot is full. Then put in water enough to cover it, and lay on it about an oz. of butter

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