CUT off the meat from a leg of veal as clean as you can, after which break the bone in small pieces. Put the meat into a large jug, with the bones at top, and add to it a bunch of sweet-herbs, a quarter of an ounce of mace, half a pound of blanched almonds, and pour in four quarts of boiling water. Set it over a slow fire, close covered, and let it stand all night. The next day take it out of the jug, put it into a clean saucepan, and let