Bordyke Veal Cake

Ingredients

• 1.5 lb veal
• 8 oz striped bacon
• 1 small lemon
• 0.5 teaspoon salt
• 0.125 teaspoon cayenne
• 0.33 whole nutmeg
• 0.5 teaspoon mace

Instructions

1. Chop the veal and bacon separately, keeping them free of fat, skin, and any discoloration.
2. Mix the chopped veal and bacon together thoroughly with the grated lemon rind, salt, cayenne, grated nutmeg, and freshly pounded mace.
3. Press the mixture into a dish, forming it somewhat higher in the centre than at the edges.
4. Bake for one and a quarter to one and a half hours.
5. As soon as it comes from the oven, lift the cake out and place it on a strainer so the fat may drain away.
6. Once the underside is dry, store it; it will keep many days.
7. Serve the cake hot or cold, or slice and warm through in a Dutch oven, on the gridiron, or in a few spoonsful of gravy if preferred.