JELLIED VEAL.
A knuckle of veal, with the bone chopped; cover it with cold water and boil till the meat drops from the bone, pass the meat through a chopper; let the liquor continue boiling, as there must not be too much when you return it to the meat to cook a few minutes longer, adding pepper and salt to taste. Before removing from the fire, add quickly one egg. It is nice poured into individual molds.