Roast a nice loin of veal as in the last, and when cold have ready the
following sauce: put six tablespoonfuls of tarragon vinegar in a stewpan
with a blade of mace, six cloves, six peppercorns, one bay-leaf, and two
ounces of raw ham; boil altogether three minutes, then add two quarts of
sauce béchamel (No. 7) and a pint of aspic (No. 1360), reduce till
rather thick over a sharp fire, keeping it stirred, pass it through a
tammie into a stewpan, which place upon the ice, keep it stirred, and
just as it is beginning to set stir in half a pint of whipped cream,
pour over the loin, which stand upon the ice till the sauce is firm, cut
six mild Indian pickles into pieces of equal sizes, which strew
carelessly over the top.