Veal Cake
- 1/2 lb veal cutlets
- 1 rasher of ham
- 2 hard boiled eggs, sliced
- Veal stuffing
- Pepper
- Salt
- Plain crust
- 1/2 ounce gelatin
Arrange the sliced eggs at the bottom and sides of a pie dish. Cut the veal and ham into rather small pieces. Arrange them in layers, with a little stuffing and egg between and a small quantity of water, pepper and salt. Cover with a plain crust in which make 2 holes. Bake very slowly at 250°F for 2 hours. Before it is done, have the gelatin ready, dissolved in 2 ounces of boiling water with pepper and salt. Pour this into the holes in the crust. Shake it down well to mix together. Turn out when cold.
Submitted by Aug 22, 2009
15 min 30 min 45 min
15 min 30 min 45 min