Photo: Alexander Maasch
Ingredients
- 1 grated nutmeg
- nutmeg
Directions
1
_Contributed by Miss Katharine Willcox, Westport, Conn._
2
Boil a knuckle of veal. When perfectly cooked, strain the liquor, remove the fat, take out the bones, chop the meat fine, add 1 grated nutmeg, ½ oz. each of cloves, allspice and pepper. Put the mixture on the fire to simmer gently, and when the liquor becomes jelly, pour into a mould, and let it remain until the next day. You may line the mould with hard boiled egg cut in slices.
By Jacqueline Harrison Smith (ed.) ·
Recipe sourced from
gutenberg