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Terrine of Ham and Veal

Finely chop a half pound raw lean veal with half pound of fresh raw fat pork, place in a mortar with two egg yolks, two tablespoons sherry, one teaspoon rum, half teaspoon salt, saltspoon cayenne, saltspoon grated nutmeg and saltspoon ground mixed spice; thoroughly pound five minutes, then press through a sieve and keep on a plate. Procure three slices quarter of a pound each from a leg of veal; neatly flatten them. Season with half teaspoon salt and two saltspoons white pepper; place in a frying pan with tablespoon melted butter, fry three minutes on each side, and keep on a plate. Have three slices cooked ham same thickness as the steaks and place on plate with the veal. Line interior of an oval cocotte tureen with thin slices larding pork, arrange a layer of the preparation at bottom and all around sides of the tureen, quarter of an inch thick. Place a slice veal at bottom, spread a little force over the veal, then a slice of ham, a little more force, another slice of veal, etc., until finished. Arrange a bay leaf on top. Cover with thin slices larding pork; pour in half gill sherry, cover tureen, then place in a small braising pan, pour in hot water up to half the height of tureen, set in oven one hour. Bring tureen to oven door, lift up cover, pour in two tablespoons brandy, re-cover, set in oven and bake half an hour more. Remove, place tureen in a cool place, lay a board, oval shape, of same size as tureen, over the pate, place a pound weight on top until thoroughly cold, lift up board, remove fat from top, pass a clean knife all around edges so as to detach it. Turn on a cold dish with a folded napkin, remove lard from top and all around. Cut in quarter-inch pieces four tablespoons jelly, arrange around the tureen. Finely slice lengthwise twelve medium vinegar pickles, arrange them, one overlapping another, on top around as a crown, place a thin slice of truffle in centre and serve.

N. B. A little finely chopped truffle sprinkled over each layer of force in the tureen will improve the flavour considerably, if so desired.