A Sefton, or Veal Custard

Baked, 25 to 30 minutes, slow oven.


  • rich veal or game stock, 1 pint
  • fresh eggs, 6
  • rind, 1 lemon
  • little salt and cayenne
  • pounded mace, ¼ teaspoonful
  • butter, 2 oz.


Pour boiling, a pint of rich, clear, pale veal gravy on six fresh eggs, which have been well beaten and strained: sprinkle in directly the grated rind of a fine lemon, a little cayenne, some salt if needed, and a quarter-teaspoonful of mace. Put a paste border round a dish, pour in, first two ounces of clarified butter, and then the other ingredients; bake the Sefton in a very slow oven from twenty-five to thirty minutes, or until it is quite firm in the middle, and send it to table with a little good gravy. Very highly flavoured game stock, in which a few mushrooms have been stewed, may be used for this dish with great advantage in lieu of veal gravy; and a sauce made of the smallest mushroom buttons, may be served with it in either case. The mixture can be baked in a whole paste, if preferred so, or in well buttered cups; then turned out and covered with the sauce before it is sent to table.