Preparation: The beef and the veal cartilage are washed and cut into small pieces, the carrot is scraped, but left whole. Then this meat, the carrot and 1 pinch of salt are put into a glass jar with ¾ qt. of water, sealed and slowly cooked in a boiler with water at the bottom, the jar resting on a tray, for 4 hours. After that, strain the broth, let it get cold and remove the fat, then serve it to the patient in spoonfuls. Remarks: Instead of beef, you may use poultry. No. 3—GELATINE OR HEADCHEESE FROM POULTRY BOUILLON. Quantity for 4–6 Persons. 1 young, fried or boiled chicken ¾ qt. good beef bouillon 2 tbsps. of Madeira or white wine ½ tsp. of meat extract 5 layers of ½ box of white gelatine 2 sour pickles. Preparation: The fried chicken is cut into small pieces, the pickles are peeled and sliced. The strong beef broth is heated and the gelatine dissolved in it with wine, meat extract and salt added, then strained and tasted as to seasoning. Put ¼ pt. of the warm fluid into a porcelain dish, skim off all fat, let it get cold and put on the sliced pickles and a few tablespoonfuls of broth, let it cool, arrange the chicken meat on it in the form of scales, pour the rest of the broth on and let it get cold and stiff. Then turn it out on a platter and garnish with parsley. Asparagus cut into small pieces may also be used in this gelatine. Remarks: Instead of chicken you may use veal roast, tongue or goose liver from which all hard fried meat and cartilage is removed. No. 4—HEADCHEESE FROM PIG’S FEET AND CALF’S TONGUE. Quantity for 6 Persons. 4 pig’s feet 2 calves’ tongues Juice of ½ lemon ⅛ pt. of white wine 3 tbsps. of vinegar Some salt 2 qts. of water 1 small onion ½ bay-leaf ¼ tsp. of meat extract 1 sour pickle, cut into small pieces 4 pepper-corns Preparation: Pig’s feet and calves’ tongues are cleaned well, put on to boil with the water, salt, pepper, onion, bay-leaf. Cover the pot and boil until well done, then take the skin off the tongue and cut it with the rest of the meat into small pieces. Strain the bouillon and add vinegar, lemon juice, wine and meat extract. Put the meat into a dish, pour the bouillon on and set to cool. Then turn it out on a platter and serve with head lettuce or potato salad, vinegar and oil, mayonnaise dressing or with fried potatoes. No. 5—HEADCHEESE FROM OX-TONGUE. Quantity for 6 Persons. 1 pickled ox-tongue ½ qt. strong beef bouillon 4 pieces of white gelatine 1 tbsp. of capers 4 sliced pickles ½ pt. sliced champignons ⅛ pt. white wine Some champignon water ½ tsp. of meat extract Some vinegar