Chop some cold roast or stewed veal very fine, put a layer in the
bottom of a buttered pudding dish, and season with pepper and salt.
Next have a layer of finely powdered crackers. Strew some bits of
butter upon it and wet with a little milk; then more veal seasoned as
before, and another round of cracker-crumbs, with butter and milk.
When the dish is full, wet well with gravy or broth, diluted with warm
water. Spread over all a thick layer of cracker seasoned with salt, wet
into a paste with milk and bound with a beaten egg or two, if the dish
be large. Stick butter-bits thickly over it; invert a tin pan so as
to cover all and keep in the steam, and bake—if small, half an hour;
three-quarters will suffice for a large dish. Remove the cover ten
minutes before it is served, and brown.
This simple and economical dish should be an acquaintance with all who
are fond of veal in any shape. Children generally like it exceedingly,
and I have heard more than one gentleman of excellent judgment in
culinary affairs declare that the best thing he knew about roast veal
was that it was the harbinger of scallop on the second day.
Try it, and do not get it too dry.