1 pound of veal 1 1/2 pounds of calf's liver 1/2 pound of ham

1 small onion 1/2 teaspoonful of powdered sage

2 tablespoonfuls of chopped parsley 1/4 box of gelatine

1 heaping teaspoonful of salt 1/4 teaspoonful of black pepper

A dash of cayenne

Wash the liver, then cover with boiling water, let it stand five minutes, then take it from the water and dry on a towel. Chop the liver, the veal and the ham (all uncooked) very fine; then add the sage, parsley, salt, black pepper, cayenne and the onion, grated. Mix well. Grease a plain mould well with butter; press the meat tightly into the mould, cover, and boil or steam three hours. When you remove the lid, you will find the meat has shrunk, leaving a half-inch of space partly filled with liquid. Carefully drain this liquid off, put it in a saucepan over the fire, add to it the gelatine (which should have been covered with cold water and soaked a half-hour) and sufficient water to fill the space and cover the cheese. Stir until the gelatine is dissolved; add salt and pepper to taste, pour back into the mould around the cheese and stand away in a cold place. When cold, turn out of the mould; garnish with slices of lemon and parsley, and it is ready to serve. If properly made, the meat should be encased in a jelly.