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Calf's Head in Jelly

Take a border mould and decorate it with fancy-cut carrot, green peas (which have been previously cooked), and hard-boiled egg. Half fill the mould with the remains of boiled calf's head, gently fill up with some of the stock in which the head was boiled, and allow to set. Un-mould, fill the centre with a dainty salad, and decorate the corners with a little mustard and cress. In hot weather it will be necessary to stiffen the stock with gelatine.