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Veal, Bubble and Squeak Of

Take the remains of cooked veal; cut the meat into neat slices, fry these in hot fat, and put them before the fire to keep hot. Take some boiled cabbage or spinach. Fry this also, and when it is quite hot pile it on a dish, and arrange the pieces of meat round it. Send tomato or any kind of piquant sauce to table with the veal. Time to fry the meat and the greens, altogether about a quarter of an hour.