Veal Cake
Origin: Cape Town, South Africa
Source: Hildagonda J. Duckitt, 1891
Ingredients
- 3 lb. Veal
- 1 lb. Bread-crumbs
- 0.5 lb. Pork
- Salt
- Pepper
- Cayenne
- a few Cloves
- 2 Raw eggs
Instructions
- Mix the veal, bread-crumbs, pork, salt, pepper, cayenne, and pounded cloves well together with a couple of raw eggs.
- Put the mixture into a plain mould and steam for two hours.
- After steaming, put into an oven to dry a little.
- Turn out when cold and cut into slices.