Veal Cake


Take thin slices of veal, and fat and lean slices of ham, and lay the

bottom of a basin or mould with one slice of each in rows. Chop some

sweet-herbs very small, and fill the basin with alternate layers of veal

and ham, sprinkling every layer with the herbs. Season to your taste;

and add some hard yolks of eggs. When the basin is full, pour in some

gravy. Put a plate on the top, and a weight on it to keep the meat

close. Bake it about an hour and a half, and do not turn it out till

next day.



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