1
Cut a cooked chicken into pieces; add some slices of cold veal.
2
Take thick slices of cold veal and remove all the fat.
3
Pieces of cold veal make a nice dish, if prepared in this manner.
4
Chop cold veal very fine, season, mix well with mayonnaise dressing.
5
Place in the mould alternate layers of thin slices of cold veal and ham.
6
The priest opposite looked up from his cold veal and potato salad and smiled.
7
Chop cold veal fine with one-fourth as much salt pork.
8
Croquets maybe made of cold sweet-breads, or of cold veal mixed with ham or tongue.
9
For dinner they had milk-soup, cold veal, and chocolate.
10
Take some cold veal, cut it into slices, and mince it very finely with a chopping-knife.
11
Cut cold veal in half-inch slices, season with two tablespoons of vinegar, pinch of salt and pepper.
12
INGREDIENTS.-Theremains of cold veal, 1 oz.
13
Then his wife reached out for a package from which she drew a piece of cold veal.
14
His wife then produced a parcel, which she untied, and brought out a piece of cold veal.
15
Potted tongue is excellent when pounded with its weight in well dressed cold chicken, cold veal, or partridge.
16
His wife thereupon produced a parcel tied with string, from which she extracted a piece of cold veal.
