One tablespoonful of chopped parsley.
A little lemon-juice.
Threepenny-worth of veal bones, or four sheets of French gela tine.
Salt and pepper.
Rissoles of Cold Mutton
Cut off any bone from the meat, chop it, and put it in a saucepan with the veal bones and a quart of water. Add any rough tri m m ing s from the meat, the carrot, onion, and bay-leaf, also the stalks from the parsley. Cook this steadily until it is reduced to one pint.
Cut the mutton into dice, and the bacon into strips about half an inch long. Rinse out a mould in cold water. When the stock has boiled for about two hours, strain out the bones, etc., and if it seems very pale, add a few drops of caramel. Season it carefully with salt, pepper, and a few drops of lemon-juice. Put the stock back into a clean pan. Separate the yolk and white of the egg, whisk the white slightly, wash the shell thoroughly, crush it in the hand, next add both to the stock in the pan. Whisk it with the pan over the fire until it boils, then strain it through a clean teacloth; if the first that runs through is not quite clear re-strain it. Pour a little of this stock into the mould, and let it set, decorate the top prettily with slices of the hard-boiled eggs and strips of bacon.
Pour in more stock, and let it set, cut the rest of the egg in large dice and mix it with the meat and bacon, adding seasoning. Pack this mixture into the mould, fill it up with the stock, and leave it until it is set and cold. Then dip the mould into tepid water, turn the "cake" carefully out, and garnish with a sprig of parsley.