Veal Breast
Select a good sized breast and knuckle; have the butcher bone the breast and send the bones with the meat. For the stuffing scald one pint of milk, add to it one cupful of dried bread crumbs and, when thick, two well beaten eggs, one tablespoonful of chopped parsley, one quarter of a teaspoonful of dry mustard, a dash of cayenne, and two cupfuls of chopped cold boiled ham. Place this in the breast, roll up the meat, and tie it with stout twine, wrap in a piece of cheese cloth and sew it up. Put in the soup kettle the bones, the knuckle, one small onion, a blade of mace, one bay leaf, four cloves, a small bunch of soup celery, one small carrot and three quarts of water. Bring this slowly to the boiling point, skim, add one-half of a tablespoonful of salt and the prepared veal breast; cover and simmer slowly for three hours; remove the veal and set away to cool. Simmer the contents of the kettle for an hour more; strain. Next morning clarify the stock with the white of one egg, and strain it through a double cheese cloth. Add one-half of a box of gelatine, soaked in cold water; when cool mold the meat in this jelly or it may be served in slices cold or hot with a rich sauce.