Ingredients

1 pheasant               
2 partridge
¾ lb shin of veal       
2oz butter
3 pt game stock        
3 tablespoons powdered aspic
½ tablespoon salt     
8 white peppercorns
3 cloves                     
½ pt white wine.
2 hard-boiled eggs

Method

Heat the butter in a strong pan and brown the birds.

Add the veal, cut in large pieces, the stock, cloves and peppercorns and seasoning.

Simmer for 1¾ hours.

Remove the birds and cut the meat into pieces.  Remove the veal.

Replace the bones in the stock, simmer and reduce to 2 pints.
Strain  the stock and leave to cool.  Skim off the fat.

Dissolve the aspic powder and stir into the stock.  Add the wine.

Arrange the cut meat into a terrine dish with slices of hardboiled egg.

Pour over the aspic when on the point of setting.  Leave to set. 

Turn out on to serving dish and garnish with watercress or mustard and cress and slices of pimento or stuffed olive.