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MINCED VEAL

(Introductory Remarks.) - (The Jewish Manual)







Cut in small square pieces about the size of dice, cold dressed veal,
put it into a saucepan with a little water or gravy, season simply
with salt, pepper, and grated or minced lemon peel, the mince should
be garnished with sippets of toast.

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18 Minced Veal And Macaroni

Mince 3/4 of a lb. of cold veal and 3 ozs. of ham, wet with 1

tablespoonful of gravy. Season with salt and pepper, a little nutmeg, a

quarter of a lb. of bread crumbs and a well-beaten egg. Butter a mould

and line it with some boiled macaroni. Mix more macaroni with the veal

mixture, fill the mould, put a plate on it and steam for 1/2 an hour.

Turn out carefully, pour a good brown gravy around it.









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