A delicious cold meat dish ideal for picnics and buffets, Veal Cake is a traditional British recipe. Serve with a mixed green salad. To enable the cake to set, it is essential to make home-made stock with veal bones or a chicken carcass.
1 lb. lean veal, cut into -jj-inch cubes
1 lb. lean cooked ham, cut into
1 teaspoon salt
1 teaspoon black pepper
1 tablespoons chopped fresh parsley
1 teaspoon celery salt
1 teaspoon dried thyme
6 hard-boiled eggs, sliced
15 fl. oz. strong home-made veal or chicken stock
Place the veal, ham, salt, pepper, parsley, celery salt and thyme in a large mixing bowl. Using two large spoons, toss the mixture until all the ingredients are combined.
In a 2-pint pudding basin, make layers with the meat mixture and egg slices, beginning and ending with the meat mixture.
Pour over the stock. Cover the basin with aluminium foil and secure the foil with string.
Place the basin in a large saucepan. Pour in enough boiling water to come halfway up the sides of the basin. Set the pan over low heat and simmer for 2 hours, adding more boiling water to the pan when necessary.
Remove the pan from the heat and remove the basin from the pan. Remove the foil and string. Set aside to cool. Chill the bowl in the refrigerator for at least 4 hours or until the mixture is set.
To unmould the cake, quickly dip the bottom of the basin in hot water. Run a knife around the cake. Place a serving plate, inverted, over the top of the basin and reverse the two. The cake should slide out easily. Serve at once.