Veal Cake
Take one and a half pounds veal, and half a pound of bacon, stew together with very little water, a little salt and pepper, thyme and parsley. When the veal is tender, cut into small square pieces, as also the bacon. Boil four eggs hard and slice them up, and chop some raw parsley fine. Take a mould or small bowl, lay the slices of egg in a kind of pattern prettily at the bottom of it. Sprinkle the parsley between the slices. Add veal, bacon, and more egg alternately, pepper and salt to taste, and a little grated lemon-peel, also some more parsley, and so on until the bowl is nearly full. Fill up with the gravy the veal was boiled in, which ought to be very rich. Let it stand until quite cold, then turn out on a flat dish. The slices cut firmer and more solid when the cake is made the day beforehand, which it is best to do if the weather permits.--Mrs. R. P.