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.