Veal Cake
From The "Queen" cookery books: Breakfast and Lunch Dishes, 1904
Ensure to pack closely and be generous with gravy.
Presented as published in 1904. 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 The "Queen" cookery books: Breakfast and Lunch Dishes (1904) by S. Beaty-Pownall, page 44. The excerpt below is the record exactly as published.
Veal Cake. — Well butter a plain round or square mould and garnish it with sliced hard-boiled egg, 90 BREAKFAST AND LUNCH DISHES. then pack it with alternate layers of raw veal, ham fat and lean, hard-boiled egg, and a seasoning of minced parsley, salt, quatre epices or freshly ground black pepper, pour in sufficient strong veal stock (made from veal bones and trimmings) to cover it well, stand it in a baking tin with boiling water round it, cover with a buttered paper
Cook this with the app: pantry check, scaling, and the assistant.