Put into apotaknuckle of veal, twocalf's feet, twoonions, a fewcloves, pepper, allspice, mace and sweet herbs; cover them with water; tie a thick paper over the pot, or cover it close. Let it stew four hours. Remove from the fire and let it cool. When cold take off the fat very nicely, cut the meat and feet into bits an inch square, remove the bones and coarse parts; then place over the fire again to warm. Add a large spoonful of walnut catsup, one of mushroom catsup, alittlemushroom powder, or a fewmushrooms, and the jelly of the meat. When hot, serve with hard eggs, force-meat balls, and the juice of onelemon.