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Mottled Veal

  • Salt tongue
  • 1/2 cup rice
  • Pepper
  • Sage
  • Savory
  • 1 teaspoon made mustard
  • Pinch of cloves and cinnamon
Boil equal pounds salt tongue and lean veal separately; boil with veal 1/2 cup rice to whiten it, separate from veal after wards. When meats are cold chop fine. Season tongue with pepper, sage or savory, 1 teaspoon made mustard, pinch of cloves and cinnamon. Season veal the same with addition of salt; moisten with water in which veal was boiled. Put in buttered bowls or jars alternate spoonfuls tongue and veal; pack in tightly, smooth over top, pour atop melted butter and set away to cool off.
Submitted by Cassyjean - Torrington, CT Sep 9, 2009
15 min 30 min 45 min

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