Veal Cake

Ingredients

• 1 lb. cooked veal.
• lb. cooked ham.
• 2 hard-boiled eggs
• I pint good stock.
• Seasoning of mace.
• I tea-spoonful lemon-juice.
• tea-spoonful tarragon vinegar.
• I dessert-spoonful chopped parsley.
• Salt and pepper.

Method

1. 1

   Remove all skin and fat from veal and ham.

2. 2

   Grease a plain mould, put in layers of egg, veal, and ham, previously cut into thin slices, with parsley, salt, pepper, and mace between each layer, until the mould is nearly full.

3. 3

   Flavour the stock with the vinegar and lemon-juice, pour in sufficient to quite cover the meat.

4. 4

   Cover with a greased paper, and bake in a moderate oven about 1 hour.

5. 5

   When cold, turn out on a dish and garnish with parsley.

As published

This recipe was extracted from Household cookery (1905) by E. Crichton, page 13. The excerpt below is the record exactly as published.

Veal Cake 1 lb. cooked veal. \ lb. cooked ham. 2 hard-boiled eggs I pint good stock. Seasoning of mace. I tea-spoonful lemon-juice. \ tea-spoonful tarragon vinegar. I dessert-spoonful chopped parsley. Salt and pepper.

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