Veal Mould

Ingredients

• 1-lb. veal
• 4 eggs
• £-lb. fat bacou
• i -gill of stock
• Little parsley
• Pepper and salt
• Grated rind of i lemon

Method

1. 1

   Boil the eggs hard and cut in slices.

2. 2

   Chop the parsley and mix it with the rind and seasonings.

3. 3

   Line a plain mould with pieces of egg at the bottom.

4. 4

   Cut up the veal in neat, square pieces, and put in the mould in alternate layers with cut-up bacon and sliced eggs, sprinkling each layer with seasoning.

5. 5

   When full, pour in the stock.

6. 6

   Cover tightly with buttered paper, putting a plate and weight on the top.

7. 7

   Bake in a slow oven for 4 hours.

8. 8

   Turn out when cold.

Nutrition per serving

As published

This recipe was extracted from The "ideal" cookery book (1902) by Lilian Clarke, page 2. The excerpt below is the record exactly as published.

Veal Mould. 1-lb. veal. 4 eggs. £-lb. fat bacou. i -gill of stock. Little parsley. Pepper and salt. Grated rind of i lemon

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