8. Veal Mould.
1-lb. veal.
½-lb. fat bacon.
Little parsley.
Grated rind of 1 lemon.
4 eggs.
1-gill of stock.
Pepper and salt.
Boil the eggs hard and cut in slices. Chop the parsley and mix it with the rind and seasonings. Line a plain mould with pieces of egg at the bottom. Cut up the veal in neat, square pieces, and put in the mould in alternate layers with cut-up bacon and sliced eggs, sprinkling each layer with seasoning. When full, pour in the stock. Cover tightly with buttered paper, putting a plate and weight on the top. Bake in a slow oven for 4 hours. Turn out when cold.