Cassell's dictionary of cookery

Veal, Bubble and Squeak of.— Take the remains of dressed veal ; cut the meat into neat slices, fry these in hot fat, and put them before the fire to keep hot. Take some boiled cabbage or spinach. Fry this also, and when it is quite hot pile it on a dish, and arrange the pieces of meat round it. Send tomato or any kind of piquant sauce to table with it. Time to fry the veal and the greens, altogether about a quarter of an hour. Veal Cake. — Take a pound and a half of cold dressed veal freed from fat and skin. Mince it finely, and thoroughly mix with it half a pound of good bacon, also finely minced. Season the mixture with a tea-spoonful of grated lemon-rind, a pinch of freshly-pounded mace, half a small nutmeg grated, and a little salt and cayenne. Press it smoothly into a buttered dish, and bake in a gentle oven. When it is done enough, drain the fat from it, turn it upon a dish, and serve hot or cold. If hot, a little brown gravy should be sent to table with it. Beef suet finely shred may, if preferred, be substituted for the bacon. If any portion of this cake is left after being cut, it may be divided into slices, and heated in a Dutch oven. This cake should be baked in a gentle oven, or it will be dried up. Time to bake the cake, an hour and a half. Probable cost, veal, lOd. or lid. per pound. Veal Cake (another way). — Take as much cold dressed lean veal as will fill a small earthenware mould. Mince it finely, and mix with it three ounces of ham or bacon, also minced, a slice of the crumb of bread soaked in milk, a small piece of butter, two eggs well beaten, as much minced shallot as will lie on a threepenny piece, and a little pepper, salt, and pounded mace. Mix these ingredients thoroughly, press them into a buttered mould, VEA ( 1034 ) VEA and bake the preparation in a moderate oven. Turn it out when cold, and garnish with parsley. If liked, this cake may he served hot, and sent to table with brown gravy. Time to bake the cake, about an hour, or until it is brown. Veal Cake (another way). — Butter a plain earthenware dish or moiild. Fill it with alternate layers of hard-boiled yolks of eggs, chopped parsley, and veal and ham minced, seasoned highly, mixed thoroughly, and beaten to a smooth paste. Pour a spoonful or two of seasoned stock upon the meat, cover the pan closely, and bake in a gentle oven. When done enough, press firmly into the mould, put a plate with a weight upon it, and let it remain untouched till cold. Turn it out, garnish with parsley, and serve for luncheon or supper. Time to bake, about an hour.