| 1. chicken, veal, or lamb patties |
| Joy of Cooking by Irma S. Rombauer and Marion Rombauer Becker (1975) |
| 2. cold sliced pork, veal or lamb sandwich |
| The Fannie Farmer Cookbook by Marion Cunningham (1990) |
| 3. hot roast veal sandwiches |
| The New Doubleday Cookbook by Jean Anderson and Elaine Hanna (1985) |