Stew a knuckle of veal till fit for eating, with two onions, a few isinglass shavings, a bunch of sweet herbs, a blade of mace, and a few peppercorns, in three pints of water. Keep the broth for the pie. Take off a bit of the meat for the balls, and let the other be eaten; butter, simmer the bones in the broth till it is very good. Half boil the head, and cut it into square bits; put a layer of ham at the bottom of the dish, then some head, first fat, then lean, with balls and hard eggs cut in half, and so on till the dish is full; and take care not to place the pieces close, or the pie will be too solid, and there will be no space for the jelly. The meat must be first pretty well seasoned with salt, pepper, and a scrape or two of nutmeg. Put a little water and a little gravy into the dish, and cover it with a tolerably thick crust; bake it in a slow oven, and when done, pour in as much gravy as it will hold, and do not cut it till perfectly cold, in doing which observe to use a very sharp knife, and first cut out a large piece, going down to the bottom of the dish, and when cut thus, thinner slices can be cut. The different colours and the jelly have a beautiful marble appearance. A small pie may be made to eat hot, which, with high seasoning, oysters, mushrooms, truffles, and morels, has a very good appearance. The cold pie will keep many days; slices make a pretty side dish. Instead of isinglass, use a calf's foot or a cow-heel, if the jelly is not likely to be stiff enough. The pickled tongues of calves' heads may be cut instead of, or in addition to, ham.