Jellied Veal Or Veal Head Cheese

Take about two pounds of knuckle of veal, wash it and cut it into two or three pieces. Allow it to simmer in just enough water to cover the meat, until the latter can easily be removed from the bones - which will take from three to four hours. Take it up, remove all the bone, and chop the meat up fine; add to it salt, pepper, mace and finely-chopped shallots and thyme, according to the taste. Put all these into the liquor and boil it until it is almost reduced, then stir in the strained juice of a lemon. Turn it into a mould, and let it stand until the following day. Turn it out onto a dish, and serve garnished with parsley.

Jelly Of Pig's Feet And Ears

Wash and clean carefully the feet and ears of a pig and put them in a basin of water to soak for several hours. Then put them in a saucepan with a little water and boil over a slow fire for four or five hours, until the feet and ears are quite done and the bones of the former can be easily extracted; then add a teacupful of chopped sage and parsley in equal proportions, one-half saltspoonful of powdered mace, a teaspoonful of salt and half as much pepper. Set the pan again over a slow fire and cook slowly until the herbs are tender; then pour the whole into a melon mould, and, when set, turn it out, and serve.