6 quarts diced veal

3 quarts celery, peas, or cut string beans 1 tablespoon salt

2 cups French Dressing

2 dozen tomatoes

3 heads lettuce shredded

1 qt. or more Mayonnaise

Marinate veal and vegetables separately with salt and left-over French Dressing. The veal should be cut in half-inch cubes or neat pieces. When ready to serve, drain, and mix together lightly and carefully, and pile in center of platters, on a bed of lettuce or watercress. Cut tomatoes in quarters lengthwise, and arrange at base of mound. Cover top of mound with Mayonnaise.