Terrine of Kernel of Ham

Raise the kernel from a fresh ham; suppress the rind and lard with large lardons (No. 1, Fig. 52), seasoned with salt, pepper, nutmeg and parsley. Put it in a vessel with carrots, minced onions, a garnished bunch of parsley (No. 123), salt, pepper and Madeira wine; let macerate for fortyeight hours in a cool place, turning it over frequently. Cover the bottom and sides of a terrine that can stand the oven with chopped forcemeat (No. 68); lay the kernel in the center, cover with more forcemeat and the whole with bards of fat pork; put on the lid and place the terrine in a deep baking tin containing water; push into a slack oven for three hours; remove, place a round of wood fitting the inside of the terrine over and a light weight on top; when cold, remove this round of wood and cover the surface with chopped jelly; then serve.