Home › The Principles of Cookery › Veal Cake, Superior

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 thyme, a bayleaf, a small piece of mace, and half an ounce 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 water. 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 veal collops and three-quarters of a pound of bacon or ham into thin slices. Pour a spoonful or two of the savoury jelly into an ordinary potting-pan or earthenware dish. Let it get cold, then cover with a layer of hard-boiled yolks of eggs cut into slices. Place on this a neat layer of the slices of veal, then a little salt, cayenne, chopped parsley, and shallot, and afterwards a few slices of ham. Pour a little jelly upon these, and repeat the layers until the dish is full. Cover the pan closely with a stiff paste of flour and water, put it in a dripping-tin three-parts filled with boiling water, and keep adding more water as this boils away, until the cake is done enough. Take it out of the oven, and set in a cool place for some hours. Turn it upon a dish, and garnish with parsley. If the cake is put into the oven without the water under it, it will in all probability be dried up and spoilt. Time to bake the cake, an hour and a quarter to an hour and a half. Probable cost, 4s. Sufficient for a breakfast, luncheon, or supper dish.