I tried this vintage veal recipe this week, hoping to stretch leftovers into a new meal. I found the process surprisingly straightforward for a 19th-century dish. The most delightful detail was the fried sippets of bread, or croutons as we call them now. I had forgotten how much a simple crunch can elevate a dish. I toasted mine in a hot pan with a bit of olive oil until they were golden and crispy, then sprinkled them over the top. It was like a tiny, savoury pop of joy in every bite. This dish is perfect for the weeknight cook looking to repurpose leftovers into something special. The forcemeat balls were a bit of a hassle, but I imagine they'd be a hit with kids or anyone who loves a good meatball. I served it with a side of steamed greens and called it a day. It's not a quick recipe, but it's simple and comforting, and that's just what I needed after a long day. The result is a warm, comforting dish that's sure to please.