Have a veal steak cut thin; trim into a neat shape with no ragged edges. Lay flat upon a dish and butter the inside well; then spread with a mixture of a half-cupful of cold boiled tongue (or ham), a great spoonful of minced mushrooms and the same of almonds, blanched and chopped fine. Season with paprica and a few drops of onion-juice - the tongue or ham salting it suffi-ciently. Roll as you would a valise-pudding, and sew up in a piece of cheese-cloth, fitted to the shape. Put into a saucepan ; cover with weak stock or consomme (which you can use again for soup), drop in a sliced onion, a stalk of celery minced, and a teaspoonful of chopped soup-herbs, and cook slowly at a steady simmer three hours, closely covered. Set away until lukewarm in the liquor ; then lift it out and put it upon a dish with a plate on top, and on this a heavy weight. Leave thus all night. Take off the cloth when ready to use it, and cut perpendicularly in thin slices.

A delightful relish for tea, or picnic, or luncheon on a hot day. It is made elegant by laying the roll of pressed meat, after removing the cloth, in an oblong mould and pouring over it aspic jelly. Set on the ice, and turn out when the jelly is firm.