Scalloped Veal
Chop two cups of cold cooked veal; add one fourth teaspoon salt, one fourth teaspoon onion juice, and one teaspoon lemon juice. Mix one half cup finely chopped cooked ham, one fourth teaspoon mustard, few grains cayenne, two tablespoons cracker crumbs, and moisten with white stock. Sauté one fourth cup cracker crumbs in one fourth cup butter; add to chopped veal and moisten with white stock.
Line a mold with slices of hard-cooked eggs, fill with alternate layers of ham mixture and veal. Pack tightly, cover with buttered paper, and steam one hour. Cool and serve in thin slices.
The success of this dish depends on careful seasoning, and more may be needed than is given in the receipt.