Put in the head, and put a weight on it to press it down.
When cold turn it out; serve garnished with parsley.
Veal Cake.
- Ingredients—Remains of cooked veal.
- Slices of ham.
- 2 or 3 hard-boiled eggs.
- Some nice second stock.
- A little gelatine.
- Some forcemeat balls.
Method.—Butter well a plain mould or basin.
Decorate it with slices of egg, and balls made of veal forcemeat.
Cut the ham and the veal into neat pieces.
Season them well with pepper and salt, and, if liked, a little chopped parsley.
Place them in the mould, and fill it up with stiff second stock.