Jellied Veal Recipe

Make a rich gravy by browning one tablespoon of flour in one tablespoon

of Armour's Simon Pure Leaf Lard, and add one large onion cut fine, one

fresh tomato or tomato pulp, and one teaspoon of Armour's Extract of

Beef. Season with salt and pepper and let the gravy simmer until it

thickens, then add one can of Veribest Veal Loaf, and mix it thoroughly

in the gravy. Dissolve a package of gelatine in boiling water and mix it

thoroughly with the veal and gravy. Put aside to cool and then set it in

refrigerator for a few hours. Slice and garnish with parsley and a few

slices of lemon.--MRS. VIOLA MICHEL BODE, 2865 FORTIN STREET, NEW

ORLEANS, LA.

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