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VEAL IN JELLY (a breakfast or luncheon dish)

Take two pounds of lean veal from the breast or fillet. Cut the veal into pieces an inch square and some ham into thin slices. Line a stewpan with thin slices of fat bacon, put in the veal and ham, and add a calf' foot, the veal bones broken up small, two onions, two carrots, a parsnip, a bunch of sweet herbs, half a blade of mace, two inches of lemon-rind, and a little pepper and salt. Pour a pint of veal stock or water into the pan, let the liquor boil, skim carefully, and let it simmer as gently as possible till the meat is tender. Take up the veal, and arrange it neatly in a mould. Strain the gravy through a jelly-bag, boil quickly for a few minutes, then pour it over the meat, and turn it out when cold.