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Italian Cheese, or to Prepare Veal, Chicken, Turkey, etc for Picnics.
Take a 4 or 5 lb. piece of veal, boil it perfectly tender, then remove all the bones, and chop the meat fine; add a grated nutmeg, as much cloves, allspice, pepper and salt to suit; strain the liquor in which it was boiled, and mix all together, put over the fire and simmer till the liquor, on cooling a little of it, will jelly; then put in molds or bowls till the next day, when it may be sliced for sandwiches for the picnic or for company tea. Chicken or turkey may be done in the same way. If you like, you can line the molds, or bowls, with hard-boiled eggs, sliced, which adds to its appearance as well as its richness.
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