VEAL AND HAM SANDWICH. MARY W. WHITMARSH.


Boil six pounds each of ham and veal. Save the water from boiling the
veal, and to it add half a box of gelatine, dissolved in a little cold
water. When the meat is cold, run through a sausage grinder, and with
the meats mix the gelatinous water. Season the veal with salt,
pepper, and sweet marjoram. Put a little red pepper in the ham. Make
alternate layers of ham and veal, using a potato masher to pound it
down smooth. Set in cold place. It is better to make it the day
before using.



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