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Veal Shape

  • 1 1/2 pounds veal
  • 1 lemon
  • 1 slice of ham
  • Pepper and salt
  • 3 hard-boiled eggs
Stew the meat, with the thin rind of the lemon, in a very little water till quite tender. When done, cut up both veal and ham into small pieces, mince the lemon rind finely, and set these aside to cool off. Strain the stock, add the lemon-juice and seasonings, and let this also cool. Cut the eggs into slices and arrange them in a plain mould or dish, pour in the cool stock and meat, and set aside and take a deep breath till quite cold, when it should turn out whole. This makes and excellent breakfast dish.
Submitted by Cassyjean - Torrington, CT Jun 14, 2009
15 min 30 min 45 min

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