Cut one and a half pounds of lean veal into very thin slices, then cut each of these into small squares and sprinkle with pepper and salt. Put them into a pan with about half a tumblerful of claret and leave until thoroughly steeped. Next take out the pieces of veal, dip each into flour, and place in a buttered baking dish, sprinkling with a little chopped parsley and the juice of a lemon. Add half a cupful of clear stock and bake until the meat is quite tender. This will take about forty minutes.

Serve the veal with the sauce poured around it. Mock Rabbit (Veal and Beef).

Mince one pound each of lean veal and raw beef and mix it with a cupful of breadcrumbs, four beaten eggs, a spoonful of lemon juice, and a little pepper, salt, nutmeg, and herbs. After thoroughly blending, shape the whole in the form of a loaf and cover with a mixture of egg and breadcrumbs. Line a pan with thin slices of pork, place the mock rabbit upon it, and bake in the oven for forty minutes, basting frequently.

This may be eaten either hot or cold, and is a favorite supper dish in Germany.