Veal, 3 pounds, Lemons, 2, Whole cloves, 12,

Worcestershire sauce, 2 tablespoons, Gelatin, 1 tablespoon,

Stuffed olives, 12,

Eggs (hard-boiled), 3,

Celery-salt,

Salt and pepper.

This should be made and allowed to stand about 24 hours before using.

Cook the veal until tender, in just enough water to cover it. Take it from the water and pass it through the meat-grinder, or chop fine. Put the gravy back on the stove and add to it the juice of one of the lemons, the cloves, Worcestershire sauce, salt, pepper, celery-salt and the gelatin.

Cut the eggs, and the remaining lemon into thin slices, and cut the stuffed olives in halves. Line a mold with the slices of egg, lemon and olive, making symmetrical figures or patterns.

Put the meat into the mold, and pour the gravy over it through a strainer, and set it aside to cool.

When ready to serve, turn out of the mold, and the symmetrical figures will appear on the outside of the cheese.