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Veal Brawn

Boil for three hours a knuckle of veal weighing seven pounds, with an onion, a turnip, and a head of celery. When tender, take out all the bones and cut the meat into small pieces; season well with pepper, salt, and sage, then turn out into a cake-tin, keeping back nearly all the liquor. When cold and firmly set, turn out of the tin, and serve as required. The bones should be put back again, with the remainder of the stock, and simmered slowly for several hours with the vegetables, when an excellent stock will be ready for use.