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Veal Cake

Take a pound and a half of cold cooked veal freed from fat and skin. Mince it finely, and thoroughly mix with it half a pound of good bacon, also finely minced. Season the whole with a tea-spoonful of grated lemon-rind, a pinch of freshly-pounded mace, half a small nutmeg, grated, and a little salt and cayenne. Press it smoothly into a buttered dish, and bake in a gentle oven. When it is done enough, drain the fat from it, turn it upon a dish, and serve hot or cold. If hot, a little brown gravy should be sent to table with it. Beef suet finely shredded may, if preferred, be substituted for the bacon. If any portion of this cake is left after being cut, it may be divided into slices, and heated in a Dutch oven. This cake should be baked in a gentle oven, or it will be dried up. Time to bake the cake, an hour and a half. Probable cost, veal, 10d. to 11d. per pound.