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French Timbale

Line a round well-buttered mould with short paste, and put a thin layer of forcemeat to correspond, composed of calf's liver and bacon pounded, and highly seasoned with mace, nutmeg, lemon-peel, marjoram, thyme, and a couple of cloves of garlic (the bacon and liver should be semi-fried separately before being pounded), cayenne pepper, and salt. Lard a piece of the fillet of veal, about three pounds, and cut it in thick slices across the grain of the meat. Fill up the mould with alternate layers of the veal, small thin slices of boiled ham, and the forcemeat, not forgetting to season with herbs and spices as above. Roll out paste for a cover; see that it is even round the edge, and securely closed; pinch it round with pastry pincers. Make an ornament of leaves with some of the paste, brush with egg, and bake in a moderate oven. When done, and the heat has passed from it, pour in through the top a thin glaze made from the bones and trimmings of veal and some jelly of calf's foot. Time, two hours and a half to bake. Probable cost of veal, 1s. 4d. per pound. Sufficient for seven or eight persons.