• 2 or 3 lbs of lean pork, with a few bones
• 2 or 3 large carrots
• 2 or 3 large onions
• 1 stick of celery, parsley
• 1 bayleaf, thyme, a few strips of lemon peel, white wine or vinegar, salt and pepper

Put the meat and bones in a large saucepan and cover with equal parts of water and white wine or vinegar. Bring to the boil, skim carefully and add the sliced vegetables and seasoning. Simmer till the meat is very tender. When done, put the meat in a deep dish or in a basin with or without the vegetables (according to taste) and strain over it the liquid in which the meat has boiled. Put in a cool place till set in a jelly. One of the dainty ways of serving this is to cut the meat and jelly in small pieces and put it on shell-shaped dishes, with boiled calves’ brain, cut in small pieces, clusters of cauliflower, and a mayonnaise dressing. It is also garnished with slices of hard-boiled egg and pickled cucumbers.