Veal Salad
Use a nice firm piece of a leg of veal, roasted. Cut in small cubes and treat in exactly the same way as chicken salad.
From the Larkin Kitchen-Laboratory in Buffalo, 1907 — the soap-and-premium empire's own book of over two hundred recipes.
Use a nice firm piece of a leg of veal, roasted. Cut in small cubes and treat in exactly the same way as chicken salad.