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VEAL IN JELLY (another way)

Take the bones from a breast or fillet of veal, and cut the meat into slices an inch thick and the size and shape of the mould which is to be used. Sprinkle each slice with a savoury powder made by mixing two tea-spoonfuls of salt with one tea-spoonful of white pepper, and one tea-spoonful of powdered mace. Pour a tea-cupful of veal stock or water in the bottom of the mould, and fill it with alternate layers of veal and thin slices of ham: let veal form the undermost and uppermost layers. Press the meat down tightly with a plate or dish a trifle smaller than the top of the mould, so that the gravy may run into it. Place a weight on the dish, and put the mould in a moderate oven till the veal is tender. Take it out, and let the weight remain upon it till it is cold. Put the bones and trimmings of the veal into a saucepan with a handful of parsley, a sprig of thyme, a bay-leaf, two blades of mace, two square inches of thin lemon-rind, half a salt-spoonful of peppercorns, and two quarts of water. Let the liquor boil, skim carefully, then simmer gently for three hours. Strain it, let it get cold, and clear it from fat. It ought to form a stiff jelly, but if not sufficiently firm it should either be boiled a little longer or it should have a little isinglass or gelatine dissolved in it. Mix a pint of this jelly with the gravy that flowed into the dish with which the meat was pressed, add a table-spoonful of ketchup, and pour the liquor over the veal. Let it get cold and stiff, then turn it out in a shape upon a dish, and garnish with parsley. Cut it into slices when serving. The gravy should, of course, be made the day before it is wanted. Time to bake the veal, three hours. Probable cost, veal, 1s. 1d. per pound.