ksul-uasc-mscc210_039

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Veal loaf Jelly.

Cook shank of veal until
meat will loosen from bone.
before done add piece of
onion, salt, pepper, a few
allspice & cloves. When
done remove meat from
bone and chop to med.
size pieces, remove all
bone from sauce, turn
veal in sauce. Line a
mold with slices of hard
boiled egg or lemon. Turn
meat into mold, let
stand 24 hours

Caper Sauce. (for mutton)

Put to gether 1 tables. butter & one
of flour. When smooth add half
pint of water in which mutton
has been boiled - stir constantly until
boiling: add one tables. capers, 1/2 teas.
salt & dash of pepper-