DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | English cookbook, ca. 1850-1870

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Page 16

16 Veal Cake.
Take a breast of veal. Bone, & cut it in three pieces. Season it with Mace, or black Pepper. Take six hard boiled eggs, a few herbs cut small, a little shalot, & some slices of ham. Lay the veal in a dish. Slice the eggs, & lay them with the Ham & herbs between the veal. Put a large weight on it all night, after having baked it two hours.
French Cakes.
Take equal parts of fresh lean Beef, and of Suet, chop them small. season with pepper, salt, mace, Lemon Thyme, Parsley, & Shalot. add a few crumbs of bread and mix all up with an egg. Make it up into flat cakes, fry them in butter, & serve in a dish, with clear brown gravy.
Breast of Veal collared.
Bone a breast of veal, & take off the skin. Lay over the inside thin slices of Bacon. Season it with Pepper, Salt, Nutmeg, Cloves, Mace, a little Thyme, lemon peel, & Sage. Roll it up tight, bind it firmly with Tape. Cover it with an equal quantity of Vinegar & water a little Salt, whole pepper, Cloves, Mace, & a bunch of Sweet herbs, and let it boil two hours. Keep it in the liquor in which it is boiled.

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16 Veal Cake. Take a breast of veal. Bone, & cut it in three pieces. Season it with Mace, or black Pepper. Take six hard boiled eggs, a few herbs cut small, a little shalot, & some slices of ham. Lay the veal in a dish. Slice the eggs, & lay them with the Ham & herbs between the veal. Put a large weight on it all night, after having baked it two hours. French Cakes. Take equal parts of fresh lean Beef, and of Suet, chop them small. season with pepper, salt, mace, Lemon Thyme, Parsley, & Shalot. add a few crumbs of bread and mix all up with an egg. Make it up into flat cakes, fry them in butter, & serve in a dish, with clear brown gravy. Breast of Veal collared. Bone a breast of veal, & take off the skin. Lay over the inside thin slices of Bacon. Season it with Pepper, Salt, Nutmeg, Cloves, Mace, a little Thyme, lemon peel, & Sage. Roll it up tight, bind it firmly with Tape. Cover it with an equal quantity of Vinegar & water a little Salt, whole pepper, Cloves, Mace, & a bunch of Sweet herbs, and let it boil two hours. Keep it in the liquor in which it is boiled.