■Take soino erfd roasted fillet of voal, seassn i-S with spices, and beat it in a mortar. ÍSkin a cold dried tonguc, cnt it and pound it to a adding to it marly its wéight of í'rüsb butter ; put some of tlio veal into pots, then stew in lumps of tho poimded tuilgue. Firt in anotiie? layer oí yeol nnd again more tongue ; piess it down and poto dirified butter on the top. This cuts very prettity, liku veined marblo The dressed white meat of either fowl, rabbit or turkey wiü answer tor the purpose as well as ven!.