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Ham and Veal Odds and Ends Economically Used.
Take equal quantities of cold boiled ham and veal; chop fine, separately; have some hard-boiled eggs, 1/2 dozen, or more, according to the amount of meats, also chopped fine; then, in a buttered pudding-dish, put a layer of veal, with pepper and salt to suit, and moistened with a little water and a few splashes of Worcestershire sauce, or any of the catsups; then treat a layer of ham in the same way; and then of the eggs, with pepper and salt; and so keep on until all is in; when, if the ham had fat upon it, no butter will be needed, otherwise, lay a few bits of nice butter on the top, and bake slowly about 2 hours; then it may be served hot for any meal, or put away till cold, with a plate and weights upon it, so it will slice nicely.
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