Veal Cake or Veal Mould

Preparation info

  • Difficulty


  • 6


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • 1 lb. lean fillet of veal
  • ½ lb. lean bacon
  • 2 hard-boiled eggs
  • 2 teasp. finely-chopped parsley
  • 2 teasp. finely-grated lemon rind
  • salt and pepper
  • ¾ pt. jellied veal stock
  • ¼ oz. gelatine (if required)
  • parsley or salad


Dice the veal and bacon. Cut the eggs into slices and arrange some of them in a pattern on the bottom of a greased mould. Mix the parsley, lemon rind and seasoning together. Place a thick layer of veal in the mould, cover with a thin layer of bacon, a layer of sliced egg and a layer of the parsley and lemon mixture. Repeat the layers until the mould is full. Pour in the jellied stock, cover with greased greaseproof paper and bake in a moderate oven (350° F., Gas 4) for 2–2½ hr. Fill up the mould with extra stock, adding ¼ oz. gelatine to ½ pt. stock if the stock is not stiff enough. When cold, turn out the mould and garnish with parsley or salad.