Lay a fine veal cutlet, cut in pieces and seasoned, at the bottom of
the dish; lay over it a layer of smoked beef fat, then a layer of fine
cold jelly made from gravy-beef and veal, then hard boiled eggs in
slices, then chicken or sweetbread, and then again the jelly, and
so on till the dish is filled; put no water, and season highly with
lemon-juice, essence of mushroom, pepper, salt, and nutmeg; also,
if approved, a blade of mace: small cakes of fine forcemeat are an
improvement; cover with a fine puff paste, and brush over with egg,
and bake.

A VERY FINE EMMOLIENT DRINK. A VERY OLD RECIPE FOR DUMPLINGS, OR "KNOPF" facebooktwittergoogle_plusredditpinterestlinkedinmail