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VEAL (a la Chartreuse)

Line a plain round or oval mould with thin slices of fat bacon. Spread a layer of veal forcemeat upon this, and fill the mould with a rich fricassee of veal. Lay dressed turnips and carrots, cut into appropriate shapes, round the edge of the mould, cover with pastry, and steam it over boiling water. Turn it out upon a dish, and serve very hot. Time to steam the chartreuse, about an hour.