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Veal Cheese

Pound separately in a mortar equal quantities of veal and tongue, boiled and sliced; pack in a jar in alternate layers, moistening each layer with butter. Begin with a layer of veal, then tongue, etc., so that when the cheese is cut it will look variegated. Press it in jar until very solid, then pour over the top melted butter. Keep well covered in a dry place. This makes very nice sandwiches.

CHAPTER XVI.