Rechauffée of Veal and Ham
Cold veal (if underdone all the better) and ham.
2 eggs, beaten light.
Handful of very fine bread-crumbs.
A little tart jelly.
Dripping or butter for frying.
Pepper, salt, and made mustard, or catsup.
Cut the veal and ham into rather thick slices of exactly the same size. Spread one side of a slice of veal with jelly, one side of the ham with mustard or thick catsup. Press these firmly together, that they may adhere closely, dip in the beaten egg, and roll in the bread (or cracker) crumbs, which should be seasoned with pepper and salt. Fry very quickly; dry off the grease by laying them on soft paper, and pile upon a dish.