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Spiced Veal

Cut some cold lean veal, either fried or baked, into pieces about one inch square. Pour on sufficient scalding-hot vinegar to cover, adding to each pint of the same one dozen whole cloves, one-half stick of cinnamon, one teaspoonful of salt and a small red pepper or a dozen peppercorns. When the vinegar is hot pour it and the spices over the pieces of veal and allow them to stand in the pickle for at least twenty-four hours. It is then ready for use and is excellent when served for cold luncheon or supper.