Yorkshire Veal Cake

Ingredients

• one pound and a half of lean veal
• three-quarters of a pound of thinly-cut ham
• four eggs
• about half a pint of clear highly-seasoned veal gravy
• a coarse stiff paste of flour and water

Method

1. 1

   Boil eggs until hard, cool, and cut veal into pieces.

2. 2

   Layer gravy, veal, ham, and eggs in a potting-pan, seasoning each layer.

3. 3

   Cover with paste, bake in a water-filled dripping-tin until done.

4. 4

   Let cool and serve garnished with parsley.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2349. The excerpt below is the record exactly as published.

Yorkshire Veal Cake.— Take one pound and a half of lean veal from the fiUet, three- quarters of a pound of thinly-cut ham, and four cg-gs. Boil the eggs tiU they are hard and let them get cold, then cut the veal into neat pieces. Take about half a pint of clear highly-seasoned veal gravy, made so strong that it will jelly firmly when cold. Put a layer of this at the bottom of an earthen potting-pan, and fiU the dish with successive layers of the veal, the ham, the hard-boiled eggs cut into slices, and the jelhed gravy. Season each layer lightly with a little pepper, minced parsley, and shallot, and salt, if requii-ed; this wiU depend upon the saltness of the bacon. Cover the potting- pan with a coarse stiff paste of flour and water

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