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Meats  | Time: 1/2 hour.
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Ingredients
- a few slices of cold roast veal
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a few slices of cold ham
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2 hard-boiled eggs
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2 tablespoonfuls of minced parsley
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a little pepper
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good gravy
| Directions
Cut off all the brown outside from the veal
Cut the eggs into slices
Procure a pretty mould;
Lay veal, ham, eggs, and parsley in layers, with a little pepper between each
When the mould is full, get some strong stock, and fill up the shape
Bake for 1/2 hour, and when cold, turn it out |
Source: The Book of Household Management by Isabella Beeton (1859)
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Veal a la Bourgeoise
