2 lbs. Neck of Veal--8d.
Pepper and Salt--1/2d.
1/4 lb. Ham or Bacon--2d.
1/2 pint Stock--3d.
Total Cost--1s. 11/2 d.
Put the meat into a saucepan with the rind of the lemon cut very
thinly, pour in the stock and simmer very gently for three hours; if
the bacon is not cooked put it in and stew it for the last half-hour,
then take up the meat and ham, cut it off the bones, and put these back
in the saucepan and let them boil quickly without the lid. Boil the
eggs hard and cut them in slices and arrange in a plain mould or dish,
then lay in the veal and ham, and season with pepper and salt. Strain
and flavour the gravy, add the lemon juice, and pour it over the meat.
Set aside until quite cold, then turn out. This is a very nice
breakfast or luncheon dish.