Veal Cake

Name: Veal Cake
Yield: 3 servings
Ingredients: Take a pound and a half of cold dressed veal; half a pound of good bacon; a tea-spoonful of grated lemon-rind; a pinch of freshly-pounded mace; half a small nutmeg grated; a little salt and cayenne; Press it smoothly into a buttered dish

From Cassell's dictionary of cookery, 1892

Serves 3

Time to bake the cake is an hour and a half.

Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2107. The excerpt below is the record exactly as published.

Veal Cake. — Take a pound and a half of cold dressed veal freed from fat and skin. Mince it finely, and thoroughly mix with it half a pound of good bacon, also finely minced. Season the mixture with a tea-spoonful of grated lemon-rind, a pinch of freshly-pounded mace, half a small nutmeg grated, and a little salt and cayenne. Press it smoothly into a buttered dish

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