Veal Cake or Veal Mould

Preparation info

  • 6

    • Difficulty


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 ha


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 wit