Veal for Lunch
- Butter
- Hardboiled eggs, thinly sliced
- Veal, very thin slices
- Ham, very thin slices
- Pepper
- Salt
- Flour
- Water
Butter a good-sized bowl and line it with thin slices of hardboiled eggs. Place in the bowl a layer of veal. Season with pepper and salt. Then put in a layer of ham. Season with pepper alone. Put another kayer of veal and so on, alternating veal and ham until the bowl is full.
Make a paste of flour and water as stiff as it can be rolled out.Cover the contents of the bowl with the paste and over this tie a double cotton cloth.
Put the bowl in a pot with water just up to the rim of the bowl. Boil for 3 hours. Remove from the fire. Take off the cloth and paste and let it stand until the next day.
Serve in very thin slices.
Make a paste of flour and water as stiff as it can be rolled out.Cover the contents of the bowl with the paste and over this tie a double cotton cloth.
Put the bowl in a pot with water just up to the rim of the bowl. Boil for 3 hours. Remove from the fire. Take off the cloth and paste and let it stand until the next day.
Serve in very thin slices.
Submitted by Jul 13, 2009
10 min 180 min 190 min
10 min 180 min 190 min