Veal Cake

Ingredients

• a small earthenware mould
• three ounces of ham or bacon
• a slice of the crumb of bread
• a small piece of butter
• two eggs well beaten
• as much minced shallot as will lie on a threepenny piece
• a little pepper
• salt
• a little pounded mace

Method

1. 1

   Mince the veal finely and mix with minced ham or bacon, soaked bread, butter, beaten eggs, minced shallot, pepper, salt, and mace.

2. 2

   Mix thoroughly, press into a buttered mould, and bake in a moderate oven for about an hour until brown.

3. 3

   Turn out when cold and garnish with parsley.

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.

a small earthenware mould. Mince it finely, and mix with it three ounces of ham or bacon, also minced, a slice of the crumb of bread soaked in milk, a small piece of butter, two eggs well beaten, as much minced shallot as will lie on a threepenny piece, and a little pepper, salt, and pounded mace. Mix these ingredients thoroughly, press them into a buttered mould, VEA ( 1034 ) VEA and bake the . preparation in a moderate oven. Turn it out when cold, and garnish with parsley. If liked, this cake may he served hot, and sent to tahlo with brown gravy. Time to bake the cake, about an hour, or imtil it is brown. 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 upon the meat, cover the pan closely, and bake in a gentle oven. When done enough, press firmly into the mould, put a plate with a weight upon it, and let it remain untouched till cold. Turn it out, garnish with parsley, and serve for luncheon or supper. Time to bake, about an hour. Veal Cake, Superior.— Put a pint of stock made from bones into a stewpan with three young onions, each stuck with one clove, a small sprig of thjTue,' a bay-leaf, a small piece of mace, and two ounces of gelatine. Place the saucepan on the fire, and stir its contents till the gelatine is dissolved. To clarify it, stir into it when cold the white and crushed shell of an egg beaten up with a little "watei-. Let it boil, draw it to the side, and let it simmer gently without touching it for ten minutes ; take it off the fire, let it settle for ten minutes, and then strain it through a jelly-bag. Cut a pound and a half of dressed veal and three-quarters of a pound of bacon or ham into thin slices. Pour a spoonful or two of the savoury jelly into an ordinary potting pan or earthenware dish. Let it get cold, then cover with a layer of hard-boiled yolks of eggs cut into slices. Place on this a neat layer of the slices of veal, then a little salt

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