Trotter Jelly.
Boil four sheep’s trotters in a quart of water till reduced to a pint, and strain it through a fine sieve.
Veal and Ham Patés.
Chop six ounces of ready dressed lean veal and three ounces of ham very small; put it into a stewpan, with an ounce of butter rolled in flour, half a gill of cream, the same quantity of veal stock, a little lemon-peel, cayenne pepper and salt, to which add, if you like, a spoonful of essence of ham and some lemon-juice.