Cassell's dictionary of cookery

and let it get cold. Remove the cake of fat from the top of the jelly, and cut the meat into pieces convenient for serving, free from bone or skin. Put these into a stewpan with the jellied stock, a large spoonful of ketchup, and whatever seasoning is required. Let the preparation become quite hot, then add a dessert-spoonful of lemon- juice, and serve with forcemeat balls and hard-boiled eggs. If more convenient, cow heels may be used instead of calf's feet. Time to bake the meat, three to four hours. Probable cost, 4s. Sufficient for eight or nine persons. Veal in Jelly (a breakfast or luncheon dish). — Take two pounds of lean veal from the breast or fillet. Cut the veal into pieces an inch square and the ham into thin slices. Line a stewpan with thin slices of fat bacon, put in the veal, and add a calf's foot, the veal bones broken up small, two onions, two carrots, a parsnip, a bunch of sweet herbs, half a blade of mace, two inches of lemon-rind, and a little pepper and salt. Pour a pint of veal stock or water into the bottom of the pan, let the liquor boil, skim carefully, and let it simmer as gently as possible till the meat is tender. Take up the veal, and arrange it neatly in a mould. Strain the gravy through a jelly-bag, boil quickly for a few minutes, then pour it over the meat, and turn it out when cold. Veal in Jelly (another way). — Take the bones from a breast or fillet of veal, and cut it in slices an inch thick and the size and shape of the mould in which it is to be baked. Sprinkle each slice with a savoury powder made by mixing two tea-spoonfuls of salt with one teaspoonful of white pepper, and one tea-spoonful of powdered mace. Pour a tea-cupful of veal stock or water in the bottom of the mould, and fill it with alternate layers of veal and thin slices of ham : let veal form the undermost and uppermost layers. Press the meat down tightly with a plate or dish a trifle smaller than the top of the mould, so that the gravy may run into it. Place a weight on the dish, and put it in a moderate oven till the veal is tender. Take it out, and let the weight remain upon it till it is cold. Put the bones and trimmings of the veal into a saucepan with a handful of parsley, a sprig of thyme, a bay-leaf, two blades of mace, two square inches of thin lemon-rind, half a salt-spoonful of peppercorns, and two quarts of water. Let the liquor boil, skim carefully, then simmer gently for three hours. Strain it, let it get cold, and clear it from fat. It ought to form a stiff jelly, but if not sufficiently firm it should either be boiled a little longer or it should have a little isinglass or gelatine dissolved in it. Mix a pint of this jelly with the gravy that flowed into the saucer which was laid upon the meat, add a tablespoonful of ketchup, and pour the liquor over the veal. Let it get cold and stiff, then turn it out in a shape upon a dish, and garnish with parsley. Cut it in slices when serving. The gravy should of course be made the day before it is wanted. Time to bake the veal, three hours. Probable cost, veal, Is. Id. per pound. Veal, Italian.— Take half a pound of uncooked veal perfectly free from skin and fat. VEA ( 1050 ) VEA