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.

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