Jellied Veal
I knuckle of veal 2 onions I blade of mace I bay leaf I gill of good vinegar 12 whole cloves 6 pepper-corns 1/2 teaspoonful of ground allspice Salt and pepper to taste Wipe the knuckle and cut it into pieces; put it in a kettle with two quarts of cold water; bring it slowly to simmering point; skim, and simmer gently for two hours; then add the onion, mace, bay leaf, cloves, pepper-corns and allspice, and simmer one hour longer. Take out the knuckle, carefully remove the bones, and put the meat into a square mould. Boil the liquor until reduced to one quart; strain, add the vinegar, salt and pepper to taste, pour it over the meat, and stand it away over night to cool. When cold, turn it carefully out of the mould, garnish it with parsley and lemon, and it is ready to serve. 3½ pounds of veal