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Stuffing for Veal

Trim off the skin and mince fine one-fourth pound of beef suet; mix with it one breakfast cupful of breadcrumbs, one tablespoonful of chopped parsley, two tablespoonfuls of finely-minced ham, and the grated peel of a lemon. Season the stuffing to taste with pepper and salt, and bind it with one beaten egg. It is then ready for use.