Cut some cold lean veal, either fried or baked, into pieces about one inch square. Pour on sufficient scalding-hot vinegar to cover, adding to each pint of the same one dozen whole cloves, one-half stick of cinnamon, one teaspoonful of salt and a small red pepper or a dozen peppercorns. When the vinegar is hot pour it and the spices over the pieces of veal and allow them to stand in the pickle for at least twenty-four hours. It is then ready for use and is excellent when served for cold luncheon or supper.

Broiled Veal Steak

Grease a gridiron well, put a steak of veal on it and broil over a clear fire, turning now and then. Chop fine four or five small fresh onions, put them in a saucepan with a little tomato catsup, a small quantity of thyme and one ounce of butter; fry them for a few minutes, then pour in one teacupful of broth and boil slowly for twenty minutes. When cooked and nicely browned put the veal stock on a hot dish with a lump of butter on it. Stir one tablespoonful of flour into the gravy, color it with a little browning, pour in a few drops of wine and stir over the fire until boiling fast. Pour the gravy over the veal, and serve with a dish of spinach or sorrel.