Wash a knuckle of veal, and cut it into three pieces. Boil it slowly
until the meat will slip easily from the bones; take out of the liquor;
remove all the bones, and chop the meat fine. Season with salt, pepper,
two shallots chopped as fine as possible, mace and thyme, or, if you
like, sage. Put back into the liquor, and boil until it is almost dry
and can be stirred with difficulty. Turn into a mould until next day.
Set on the table cold, garnish with parsley, and cut in slices. The
juice of a lemon, stirred in just before it is taken from the fire, is
an improvement.