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Bordyke Veal Cake
Meat and Meat Dishes

Chopped veal and bacon with lemon and spice, pressed into a dish and baked, or formed into patties and fried (Acton 1845)

Original Receipt from 'Modern Cookery for Private Families' by Eliza Acton (Acton 1845);

Take a pound and a half of veal perfectly clear of fat and skin, and eight ounces of the nicest strips of bacon; chop them separately, then mix them well together with the grated rind of a small lemon, half a teaspoonful of salt, a fourth as much of cayenne, the third part of a nutmeg grated, and a half-teaspoonful of freshly pounded mace

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