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Directions:
Chop cooked veal and boiled ham; place in a well-greased mold alternate layers of veal, ham and hard-boiled eggs. Sprinkle with pepper, mace and chopped parsley. Moisten with beef-stock and let bake in the oven. Serve cold, sliced very thin, garnished with watercress.
The Most Popular Veal Cookbooks
• Deftige Hausmannskost• The Southern Heritage Beef Veal & Lamb Cookbook• The Southern heritage beef, veal & lamb cookbook (The Southern heritage cookbook library)• The Complete Meat Cookbook: A Juicy and Authoritative Guide to Selecting, Seasoning and Cooking Today's Beef, Pork, Lamb and Veal• Plain & Hamburger Cookbook- With Ground Meat Recipes for Beef, Pork, Veal and Lamb• Plain and Fancy Hamburger Cookbook: with ground meat recipes for beef, pork, veal and lamb• San Juan Classics II Cookbook (San Juan Classics Cookbook)• Beef, Veal & Lamb Cookbook -• Armour's Meat Cook Book: Recipe Ideas for Beef, Veal, Pork, Lamb and Poultry As Well As Buying Helps• The Heinz Book of Meat Cookery: Recipes for Appetizing Dishes of Beef, Lamb, Pork and Smoked Meats, Veal, Poultry, Fish |
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