Home › Our Susan's Opinion of a Kitchen › Spiced Veal

Spiced Veal

Mrs. C. E. Brown.

Take four pounds veal, chop it fine and season highly with salt, pepper, cloves, and cinnamon; add four small crackers rolled out, one egg, and a lump of butter nearly the size of an egg; mix thoroughly together and press it in a baking tin, and bake two and a half hours. When thoroughly cold, slice for tea. Some prefer it in rolls, convenient for slicing, and baked from one-half to threequarters of an hour.