Shape (Cold Meat)
Source: Hildagonda J. Duckitt, 1891
Ingredients
- cold meat
- stock
- 3 oz gelatine
- pepper
- salt
- nutmeg
- lemon juice
- hard-boiled eggs
Instructions
- Butter a plain mould.
- Chop up any kind of cold meat you may have. Add some stock, warmed, with about three ounces of gelatine, flavoured with pepper, salt, nutmeg, and lemon juice.
- Have some hard-boiled eggs cut in quarters and garnish the mould with them, then pour the mixture into the mould.
- Turn out when cold.