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Veal, Marbled

Cut into thin slices a dried tongue which has been skinned and boiled in the usual way. Pound these in a mortar with a little butter and a seasoning of pepper and pounded mace. Mince and pound separately an equal weight with the tongue of cold roast veal, and season this with salt and cayenne. Spread a layer of the veal in the bottom of a potting-pan, put the tongue on it in large lumps, leaving a space between each lump, and fill up the empty spaces with veal. Press the meat closely into the pan. Pour clarified butter over to the thickness of half an inch, and keep the preparation in a cool place till wanted.