Veal Cake, Superior

Ingredients

• a pint of stock made from bones
• three young onions
• a small sprig of thyme
• a bay-leaf
• a small piece of mace
• two ounces of gelatine
• a pound and a half of dressed veal
• three-quarters of a pound of bacon or ham

Method

1. 1

   Dissolve gelatine in stock with onions, thyme, bay-leaf, and mace.

2. 2

   Clarify with egg shell, boil, and strain.

3. 3

   Layer veal and bacon slices in a dish with jelly, seasoning, and hard-boiled yolks.

4. 4

   Cover and bake in a water bath until done.

5. 5

   Cool, turn out, and garnish with parsley.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2108. The excerpt below is the record exactly as published.

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

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