Evening Republican, Volume 14, Number 216, Rensselaer, Jasper County, 10 September 1910 — Salted Veal. [ARTICLE]

Salted Veal.

Put one tablespoonful at butlel in the chafing dish, when hot add three tablespoonfuls of cream, seasoning of salt and pepper, dust of powdered mace and red pepper. When very hot add one cupful of veal cut In dice, allow to heat thoroughly and serve. This is a delicious way of serving veal, and will often taste so much like chicken that It can scarcely be recognized as anything else.