Vegetables in a Mould

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 (13)

mould lining

bards of fat bacon

vegetable filling

slips of cleaned turnips ↝ Turnips, raw [Vegetables and Vegetable Products]
carrots ↝ Carrots, raw [Vegetables and Vegetable Products]
pickle cucumbers ↝ Pickles, cucumber, sour [Vegetables and Vegetable Products]
celery and asparagus heads ↝ Celery, raw [Vegetables and Vegetable Products]

forcemeat and center filling

forcemeat
small pieces of veal or mutton ↝ Veal, ground, raw [Lamb, Veal, and Game Products]
sweet herbs
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
lemon juice ↝ Lemon juice, raw [Fruits and Fruit Juices]

finishing

yolk of egg ↝ Egg, yolk only, raw [Eggs and omelets]
good cullis

Instructions (10)

Line the inside of an oval jelly or cake mould with strips of fat bacon.
Place upright alternately around the inside of the bacon strips of cleaned turnips, carrots, pickle cucumbers, and celery and asparagus heads.
Lay forcemeat at the bottom and around the inside of the vegetables.
Fill the center with small pieces of veal or mutton mixed with sweet herbs, pepper, salt, and lemon juice.
Cover the center filling with more forcemeat.
Wash the top with egg yolk.
Bake the mould.
When ready to serve, gently turn it out of the mould into a deep dish.
Remove the bacon.
Make a small hole at the top and add a small quantity of good cullis.

Original Text

Vegetables in a Mould.

Sheet the inside of an oval jelly or cake mould with bards of fat bacon; then put upright alternately round the inside of the bacon slips of cleaned turnips, carrots, pickle cucumbers, and celery and asparagus heads. Lay a forcemeat at the bottom and round the inside of the vegetables, filling the center with small pieces of veal or mutton passed with sweet herbs, pepper, salt, and lemon juice. Cover it with forcemeat, wash it with yolk of egg, and bake it. When it is[147] to be served up turn it gently out of the mould into a deep dish, take off the bacon, make a little hole at the top, and add a small quantity of good cullis.

Notes

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