Put into a saucepan two pounds of. knuckle of veal, one lean slice of ham, a sprig of thyme, a couple of sprigs of parsley, half a dozen white peppercorns, one teaspoonful of salt and one shallot chopped up fine; pour over three pints of cold water, put the saucepan over the fire and simmer until the liquor is reduced to one pint, then strain it through a sieve and let it stand all night; next day remove all the fat. Put one ounce of isinglass into a basin, pour over it half a pint of cold water and let it soak three hours; then pour over it nearly one quart of boiling water, stirring it quickly until it is quite dissolved. Add the veal gravy which should be a stiff jelly, and when this also is dissolved, add a tablespoonful of sugar, two tablespoonfuls each of lemon juice and red currant jelly dissolved in a little cold water and strained through muslin. Keep stirring until all of these are thoroughly mixed, then strain through a jelly bag without squeezing or shaking. Have ready some hard-boiled eggs cut in slices, and some slices of cold roasted game sprinkled with a little salt. Wet the inside of a mould with cold water, pour in a thin layer of jelly, and when it stiffens, lay over it rings or slices of the egg overlapping one another like a chain, then pour in more jelly. When stiff enough, lay over slices of meat, then more jelly, and so on until the mould is quite full. Let it stand all night, and serve next day.