Marion Harland's Complete Cook Book: A Practical and Exhaustive Manual of Cookery and Housekeeping

and pack in a greased mold. Cover; set in a roasting-pan of boiling water, and cook in a steady oven for two hours. Let the loaf get cold in the mold before turning out. Veal loaf Chop two pounds of cold cooked veal very fine, and work into it a teaspoonful, each, of salt, pepper and onion juice, a dozen chopped olives and as many minced mushrooms. Wet with a half-pint of veal or chicken stock. Pack in a greased mold and cook as in the preceding recipe. Have the loaf very cold before turning it out. Pressed veal Boil two pounds of lean veal in enough water to cover it. When cold, remove the meat from the liquor, skim the grease from the latter and chop the meat fine. To the chopped veal add a cupful of minced boiled ham and two hard-boiled eggs, chopped. Season the veal liquor with celery salt, pepper, a little tomato catsup and a dash of nutmeg. Make the chopped meat very moist with this liquor and press the mass hard into a buttered mold. Cover and set in the oven for half an hour. Remove from the oven; keep in a cool place for twenty-four hours, and turn from the mold upon a chilled platter. Jellied tongue Boil a tongue, and when cold place it in a brick-shaped mold. Into a pint of seasoned and heated beef stock stir a half-box of soaked gelatine, and when this is dissolved pour the stock around the tongue in the mold. When cool, set on the ice until the jelly is very firm. Turn out on a cold platter. Jellied chicken Boil a chicken the day before it is to be used. When the liquor is cold skim from it every bit of fat. Soak a half-cup of gelatine in a cup of cold water for two hours. Remove all skin from the chicken and cut the meat into neat dice. Cut two dozen canned French mushrooms into halves. Stone and halve one dozen large olives. Bring to a boil and strain a pint of the