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Yorkshire Veal Cake

Take one pound and a half of lean veal from the fillet, three-quarters of a pound of thinly-cut ham, and four eggs. Boil the eggs till 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 fill the dish with successive layers of the veal, the ham, the hard-boiled eggs cut into slices, and the jellied gravy. Season each layer lightly with a little pepper, minced parsley, and shallot, and salt, if required; this will depend upon the saltness of the bacon. Cover the potting-pan with a coarse stiff paste of flour and water, put it in the oven, in a dripping-tin three-parts filled with boiling water, and add more water in place of that which boils away, till the veal cake is done enough. Let the cake get cold, turn it whole upon a dish, and garnish with parsley. The jellied gravy may be made by boiling the bones and trimmings of the veal in water, with a cow-heel and suitable seasonings, and clarifying the liquor with white of egg. It should form a stiff jelly when cold. Time to bake the cake, one hour and a quarter. Probable cost, 3s. 6d. Sufficient for a breakfast or luncheon dish.