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VEAL--CALF'S HEAD PIE (to be served cold)

Scald, soak, and parboil half a calf's head, with two pounds of the knuckle of veal, an onion stuck with two cloves, a bunch of parsley, a strip of thin lemon-rind, half a blade of mace, a little salt and cayenne, and as much stock made from bones as will cover the meat. Let the liquor boil, and simmer it for half an hour. Remove the scum as it rises. Let the head get cold, then cut off the flesh in neat pieces convenient for serving. Skin the tongue, and cut it into small square pieces. Strain the liquor in which the head was simmered, and dissolve a little isinglass or gelatine in it, so that it will jelly strongly when cold. Cut part of the veal into pieces, mince the remainder, and make it into forcemeat with bread-crumbs, shredded beef suet, and seasoning (see VEAL FORCEMEAT). Divide this into balls the size of a nutmeg. Butter a good-sized pie-dish. Line it with thin slices of lean ham, and fill it with layers of the calf's head, the tongue, the veal, the forcemeat balls, and hard-boiled yolks of eggs. Season each layer with salt, pepper, grated lemon-rind, and nutmeg. Cover the meat with strained jelly gravy. Line the edges of the dish with good pastry, cover with the same, ornament the surface as fancy dictates, brush it over with beaten egg, and bake in a well-heated oven. When the pastry is thoroughly baked the pie is done enough. In favourable weather this pie will keep good for ten days or more. Probable cost, 6s. to 8s. Sufficient for a luncheon or supper dish. (See also recipes under CALF'S HEAD.)