Home › Our Susan's Opinion of a Kitchen › Veal Cake

Veal Cake

Miss Brokovski.

Butter your mould, then put in a layer of veal and ham, cut in thin slices, season it with cayenne, salt, a little beaten mace, some parsley, and a very little shalot, some eggs boiled hard and cut in slices; press it down and bake it, make a little veal gravy with a few shreds of isinglass. strain it, and add a small quantity of catsup, pour it over hot, when cold turn it out.

PICKLED PORK (EQUAL TO FRESH).

Mrs. Dr. Oliphant.

Let the meat cool thoroughly, cut into pieces four to six inches wide, weigh them and pack as tight as possible, salting lightly. Cover the meat with brine as strong as possible. Next day pour off a gallon of the brine and mix with it a tablespoonful of salt-petre for every hundred pounds of meat, and return it to the barrel. Let it stand one month, take out the meat and let it drain twelve hours. Put the brine into an iron kettle, add a quart of molasses or two pounds sugar, and boil till clear. When cold return the meat to the barrel and pour on the brine. Cover it close, and you will havo the sweetest meat you ever tasted.