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The following recipe was transcribed ver batim from 

Peterson's Magazine

Philadelphia, Pennsylvania

December, 1967

Have some slices of veal. Put a layer of hard eggs at the bottom of a pie dish, then a layer of ham, tongue, or sausage-meat; season with salt, Cayenne, and a little nutmeg; then a layer of veal; and so on, until the dish is full. Bake it in the oven with a very little water at the bottom of the dish, keeping it covered while baking. When done, put a weight on it till cold; then turn it out. It makes a very pretty dish for breakfast or supper.

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