Beat up the eggs with the stock and salt; strain into a well-greased
gallipot, cover it with a piece of greased paper, stand it in a saucepan
of boiling water and steam very gently for 30 minutes (the custard would
be full of holes if steamed quickly). When the custard is set, take the
gallipot out of the saucepan, let it get cool, turn the custard out and
cut it up into fancy shapes.
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