Scalloped Veal
Chop some cold veal very fine (roast or stewed veal), put a layer in the bottom of a pudding dish well buttered, and season with pepper and salt. Next have a layer of finely powdered crackers or fine bread crumbs. Strew some bits of butter upon it and wet with a little milk; then more veal seasoned as before, and another round of crumbs with butter and milk. When the dish is full, wet well with broth warm. Spread over all a thick layer of crumbs seasoned with salt, wet into a paste with milk and bound with a beaten egg or two if the dish is large. Stick butter bits thickly over it, cover with a tin pan inverted so as to cover all and keep in the steam, and bake; if small, half an hour, three-quarters will suffice for a large dish. Remove the cover ten minutes before it is served, and brown. Try it and do not get it too dry.