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Calf's Head Mould

Cut the remains of a cold calf's head into neat slices. Make some clear savoury jelly with gelatine (see ASPIC JELLY). Put a little of the jelly at the bottom of a plain mould which has been soaked in cold water. Let it set a little, then arrange the pieces of meat in the mould, making them look as nice as possible with a little parsley, pieces of ham or tongue, and rings of hard-boiled egg. Leave space between the pieces of meat for the jelly to run through. Nearly fill the mould with the meat, pour the jelly over it, and put it in a cool place till stiff enough to turn out. Time, twelve hours to set. Sufficient for a breakfast dish. Probable cost, 1s. for a moderate-sized mould, exclusive of the meat.