I tried this vintage recipe for cold roast veal loaf, and I must say, it was a delightful trip down the culinary lane. The process of mincing the veal and mixing it with bacon, lemon peel, and chopped onion was surprisingly therapeutic. The most delightful surprise was the addition of mace—it added a warm, subtle depth of flavor that I wouldn't have expected in such an old recipe. This dish is perfect for the weeknight cook looking to stretch leftovers into a new meal. The gravy I poured around the loaf was the crowning glory, tying everything together beautifully. I served it with some simple mashed potatoes and steamed greens, and it felt like a hearty, comforting meal without breaking the bank. Next time, I'll try it with turkey or chicken—any leftover protein will do. Give it a go if you're looking to impress with minimal effort and cost.