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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 Tess M Aug 22, 2009
15 min 30 min 45 min
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