Take a plain copper mould, butter it, and line it with
paper well buttered; then prepare a sufficient quantity of
carrots and turnips; by boiling them separately till tender,
in salt and water, with a little white veal fat or butter,
or slices of fat bacon. Take a round vegetable scoop, cut
as many pieces as you can, then with your knife cut them
in round fillets ; lay a row of the carrots one over the other
round the mould ; then a row of the turnips, again carrots,
and so on, till you arrive three-parts up the mould. Cut
some beef palates that have been dressed into round pieces,
soak them in glaze, and put them at the bottom of the
mould, one over the other. Secure the vegetables by
spreading veal forcemeat lightly on them ; steam the mould
in boiling water for half an hour, then turn it over on the
dish, remove the mould and paper, and with a paste-brush
drop some thin glaze over the vegetables. When dished,
pour round a Spanish sauce (p. 347). W hen the roots are
young, this is by far the best way to make a Chartreuse.

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