Small Pain de Veau, or, Veal Cake

Baked hour.


  • Veal, lb.
  • beef-suet, 6 oz.
  • salt, 1 teaspoon
  • pepper and mace, or nutmeg, ¾ teaspoon each
  • rind of ½ lemon
  • ham (when added) 3 oz.


Chop separately and very fine, a pound and a quarter of veil quite free from fat and skin, and six ounces of beef kidney-suet; add a teaspoonful of salt, a full third as much of white pepper and of mace or nutmeg, with the grated rind of half a lemon, and turn the whole well together with the chopping-knife until it is thoroughly mixed; then press it smoothly into a small round baking dish, and send it to a moderate oven for an hour and a quarter. Lift it into a clean hot dish, and serve it plain, or with a little brown gravy in a tureen. Three ounces of the lean of a boiled ham minced small, will very much improve this cake, of which the size can pe increased at will, and proportionate time allowed for dressing it. If baked in a hot oven, the meat will shrink to half its proper size, and be very dry. When done, it should be of a fine light brown, and like a cake in appearance.