Recipe: Veal for Lunch

Butter a good-sized bowl, and line it with thin slices of hard-boiled eggs; have VEAL and HAM both in very thin slices; place, in the bowl a layer of VEAL, with pepper and salt, then a layer of HAM, omitting the salt, then a layer of VEAL, and so on, alternating with VEAL and HAM, until the bowl is filled; make a paste of flour and water as stiff as it can be rolled out; cover the contents of the bowl with the paste, and over this tie a double cotton cloth; put the bowl into a Saucepan, [Pg 132]or other vessel, with water just up to the rim of the bowl, and boil three hours; then take it from the fire, remove the cloth and paste, and let it stand until the next day, when it may be turned out and served in very thin slices. An excellent lunch in traveling.

The Whitehouse Cookbook, by Mrs. F.L. Gillette (Year 1887)