Veal Mould

Ingredients

• any cold roast veal
• season with pepper
• a little finely shreded lemon-rind
• sliced cold boiled bacon or ham
• four eggs hard
• half an ounce of gelatine
• three-quarters of a pint of good stock
• flavoured with beef extract
• lemon-juice

Method

1. 1

   Slice the veal and layer it in a pie-dish with seasoning.

2. 2

   Add layers of ham and sliced eggs.

3. 3

   Steep gelatine in cold water, add stock, beef extract, and lemon juice, boil until dissolved, and pour over the meat hot.

4. 4

   Turn out when cold.

Nutrition per serving

As published

This recipe was extracted from Tempting dishes for small incomes (1891) by Harriet Anne de Salis, page 15. The excerpt below is the record exactly as published.

Veal Mould. Slice evenly any cold roast veal, put a layer of this at the bottom of a pie-dish ; season with pepper and a little finely shreded lemon-rind. Next put on a layer of sliced cold boiled bacon or ham. Boil four eggs hard, and when cold slice and fill the dish with alternate layers of veal, ham, and eggs. Steep half an ounce of gelatine in a little cold water, and then add three-quarters of a pint of good stock flavoured with beef extract and lemon-juice

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