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Veal Cake

  • 1 1/2 lbs veal
  • 1/2 lb bacon
  • Salt
  • Pepper
  • Thyme
  • Parsley
  • 4 hard boiled eggs, sliced
  • Lemon peel, grated
Stew the veal and bacon together with very little water, a little pepper and salt, thyme and parsley. When the veal is tender, dice it; also the bacon.

Slice up the hard boiled eggs and chop some raw parsley fine.

Take a mold or small bowl. Lay the slices of egg in a kind of pattern at the bottom of it. Sprinkle the parsley between the slices. Add veal, bacon and more egg alternately. Sprinkle over some pepper and salt to taste, 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 and then turn out onto a flat dish.

The slices cut firmer and more solid when the cake is made the day before.
Submitted by Tess M Dec 3, 2009
15 min 30 min 45 min


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