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Ham and Veal, to Press

Take equal weights of veal and ham. Remove the bones, rind, etc., and cut the meat into slices a quarter of an inch in thickness. Pour a quarter of a pint of water into a deep pie-dish, then fill it with alternate layers of veal and ham, and season each layer with salt, pepper, and pounded mace. Place a cover on the meat, with a heavy weight upon it, and put it into a moderate oven until it is quite tender. Do not remove the weight until the meat is cold. Both the bottom and the top layer should b composed of veal. A saucer should be put under the pie-dish, to catch any gravy that the weight may force out of it. Time, about three hours to bake six pounds of meat. Sufficient for six or eight persons. Probable cost, 6s.