Potted Veal

The livers to be well larded. Put in stewpan with lard, onion, carrots, pepper, salt, a few aromatic herbs, a glass of white wine, let them simmer for three hours. Add a calf's foot, cut in half, and well boiled for several hours. Take out the bones of the calf's foot, put in a bowl to get cold. Will form a nice jelly to be eaten with salad.

From page 23 of the 1904 edition.

Original page from the book