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Jellied Veal

Soak one tablespoonful of granulated gelatin in quarter of a cup of cold water, and dissolve in a cup of boiling water, add the juice of half a lemon, salt, pepper and celery salt, to taste. When beginning to jell, add to this two cups of finely ground cold veal or other meat. Pour into a mold and chill. Turn out on a platter and surround the form with cress.