Scalloped Veal

Ingredients

• Chop two cups of cold cooked veal
• one fourth teaspoon salt
• one fourth teaspoon onion juice
• one teaspoon lemon juice
• one half cup finely chopped cooked ham
• one fourth teaspoon mustard
• few grains cayenne
• two tablespoons cracker crumbs
• moisten with white stock
• one fourth cup cracker crumbs
• one fourth cup butter

Method

1. 1

   Chop veal; add salt, onion juice, and lemon juice.

2. 2

   Mix ham, mustard, cayenne, cracker crumbs, and moisten with white stock.

3. 3

   Saute cracker crumbs in butter; add to veal and moisten with white stock.

4. 4

   Line a mold with slices of hard-cooked eggs, fill with alternate layers of ham mixture and veal.

5. 5

   Pack tightly, cover with buttered paper, and steam one hour.

6. 6

   Cool and serve in thin slices.

As published

This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 54. The excerpt below is the record exactly as published.

Scalloped Veal f Chop two cups of cold cooked veal; add one fourth tea- spoon salt, one fourth teaspoon onion juice, and one tea- spoon lemon jnice. Mix one half cup finely chopped cooked ham, one fourth teaspoon mustard, few grains cay- enne, tw^o tablespoons cracker crumbs, and moisten with white stock. Saute one fourth cup cracker crumbs in one fourth cup butter

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