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Veal Cake

A historical recipe from The Belgian Cookbook, by Luck, Brian, Mrs. (1915).

A historical recipe

The Belgian Cookbook, by Luck, Brian, Mrs. (1915). Project Gutenberg eBook #7223.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From The Belgian Cookbook, by Luck, Brian, Mrs. (1915). Digitised by Project Gutenberg, eBook #7223 (https://www.gutenberg.org/ebooks/7223). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

Belgium. Associated with Belgium by the book is about Belgian cookery (Cooking, Belgian); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. Mince very finely three pounds of raw veal and one-fourth pound of pork.
  2. It is better to do this at home than to have it done at the butcher's.
  3. Put two slices of bread to soak in milk, add two yolks of eggs and the whites, pepper and salt.
  4. Mix it well, working it for ten minutes.
  5. Then let it rest for half-an-hour.
  6. Put it in a small stewpan, add a lump of butter the size of a pigeon's egg, and put it in the oven.
  7. It will be ready to serve when the juice has ceased to run out.