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Meat Cake, Moulded

Pounded or potted meat does best for this cake. Cut slices of cold roast veal, without any of the brown part, and lean ham; pound them to a paste in a mortar. Boil eight or ten eggs hard, and mince parsley enough to half fill a quarter-pint cup, season with a little pounded mace and pepper. Lay the egg-yolks, in halves, at the bottom of a buttered mould, and strew some of the parsley over them. Next, make a layer of the pounded meat, which should be moistened with a little good stock or gravy; arrange the egg-yolks as before, and fill up with seasoning and meat. Put bits of butter over the top, and bake in a gentle oven. The cake should not be removed from the mould until cold. Time, about three-quarters of an hour to bake. Sufficient, two pounds of meat for four persons.