Meat Cake

The Art of Cookery Made Easy and Refined · Mollard, John · 1802

Source: The Art of Cookery Made Easy and Refined
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (21)

Meat base

fillet from the inside of a rump of beef into small pieces
lean veal ↝ Veal, shank, separable lean only, raw [Lamb, Veal, and Game Products]

Seasonings and binders

a little lemon juice ↝ Lemon juice, raw [Fruits and Fruit Juices]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
chopped parsley ↝ Parsley, raw [Not included in a food category]
basil ↝ Basil, raw [Not included in a food category]
thyme ↝ Thyme, fresh [Spices and Herbs]
mushrooms ↝ Mushrooms, raw [Other vegetables and combinations]
savory ↝ Spices, savory, ground [Spices and Herbs]
eschallots
some beaten spices ↝ Spices, paprika [Spices and Herbs]
yolks of eggs a sufficient quantity to bind it ↝ Egg, yolk only, raw [Eggs and omelets]

Fat and binding

fat bacon
lean of ham ↝ Pork, fresh, leg (ham), whole, separable lean only, raw [Pork Products]

Lining and topping

bards of fat bacon
bay leaves ↝ Spices, bay leaf [Spices and Herbs]
a little rhenish wine ↝ Wine, rice [Wine]
bards of bacon ↝ Beef, bacon, cooked [Bacon]

Garnish

chopped savory jelly
a small modelled figure

Instructions (5)

Cut the fillet from the inside of a rump of beef into small pieces, also lean veal, and pound them very fine in a marble mortar.
Then add a little lemon juice, pepper, salt, chopped parsley, basil, thyme, mushrooms, savory, and eschallots, a small quantity of each; some beaten spices, and yolks of eggs a sufficient quantity to bind it.
Then add and mix with your hands some fat bacon and lean of ham cut into the form of small dice.
Have ready a stewpan or a mould lined with bards of fat bacon, fill it with the mixture, press it down, put on the top bay leaves and a little rhenish wine, cover it with bards of bacon, put it into a moderate oven, and bake it thoroughly.
When it is cold turn it out of the mould, trim it clean, set it on a dish, put chopped savory jelly round it, and a small modelled figure on the top; or the whole of the cake may be modelled.

Original Text

Meat Cake.

Cut the fillet from the inside of a rump of beef into small pieces, also[178] lean veal, and pound them very fine in a marble mortar. Then add a little lemon juice, pepper, salt, chopped parsley, basil, thyme, mushrooms, savory, and eschallots, a small quantity of each; some beaten spices, and yolks of eggs a sufficient quantity to bind it. Then add and mix with your hands some fat bacon and lean of ham cut into the form of small dice. Have ready a stewpan or a mould lined with bards of fat bacon, fill it with the mixture, press it down, put on the top bay leaves and a little rhenish wine, cover it with bards of bacon, put it into a moderate oven, and bake it thoroughly. When it is cold turn it out of the mould, trim it clean, set it on a dish, put chopped savory jelly round it, and a small modelled figure on the top; or the whole of the cake may be modelled.

Notes

—