![\"\"](\"/static/img/badges/bage_top.png\")
![\"\"](\"/static/img/badges/misc.png\")
![\"\"](\"/static/img/badges/bage_buttom.png\")
📝 Description
![\"\"](\"/static/img/badges/l1a.png\")
71
![\"\"](\"/static/img/badges/r1.png\")
🥘 Ingredients
A few slices of cold roast veal, a few slices of cold ham, 2 hard-boiled eggs, 2 tablespoonfuls of minced parsley, a little pepper, good gravy.
👨🍳 Method
Cut off all the brown outside from the veal, and cut the eggs into slices. Procure a pretty mould; lay veal, ham, eggs, and parsley in layers, with a little pepper between each, and 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.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried this vintage veal terrine, and it was like stepping into a Victorian Christmas. I found the process delightfully old-fashioned, from slicing the cold roast veal to layering it with ham and eggs in a mould. The surprise came when I added the parsley—a humble herb that tied the whole thing together with a fresh, bright note. I used a simple beef broth for the stock, and it worked beautifully to hold the terrine together. This recipe is perfect for the weeknight cook who wants to impress with minimal effort. The terrine can be made ahead and served chilled or at room temperature, making it an excellent option for entertaining. The next time I make it, I'll experiment with different meats and herbs, but the base recipe is a charming reminder of simpler times. It's a terrine that's sure to delight at your next gathering.
