Luncheon Dishes. Part 4

Ingredients

• two cupfuls of cold veal, cut into dice
• six tablespoonfuls of rich, strained tomato sauce
• two cupfuls of cold boiled rice
• a green sweet pepper minced fine
• poached eggs
• ham
• calf's and poultry livers
• cold mutton
• lamb
• veal
• calf's brains
• oysters
• small artichokes
• sprigs of cauliflower
• potatoes
• celery
• six slices of fat salt pork
• three pounds of lean mutton, cut into dice
• half an onion sliced
• a can of peas