Veal Cake (another way)
From Cassell's dictionary of cookery, 1892
Serves 6
Suitable for luncheon or supper.
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 (another way). — Butter a plain earthenware dish or moiild. Fill it with alternate layers of hard-boiled yolks of eggs, chopped parsley, and veal and ham minced, seasoned highly, mixed thoroughly, and beaten to a smooth paste. Pour a spoonful or two of seasoned stock
Cook this with the app: pantry check, scaling, and the assistant.