Head cheese Madeira

This is what you need for 8+ servings:

• 1 veal tongue
• 1 lb. veal brisket
• ½ lb. ground veal
• 2 ox feet

Sauce:

• 4 tbsp. butter
• 4 tbsp. flour
• 1 qt. veal broth from cooking the feet
• 1 can tomato paste
• 1 lb. button mushrooms
• Madeira wine, 1 shot glass
• 1 onion
• 2 carrots
• turtle spices

• Cook the meat until tender.
• Cook 2 ox feet in 3 pints of the broth until the bones come apart.
  This broth will gel when cold.
• Peel the tongue. Cut away the fat on the underside.
• Cut away fat and gristle in the brisket.
• Slice the meat ¼ to ½ inch slices.
• Roll the ground veal into small meat balls.
• Optional:
•  cook the meatballs in salted water; or sauté them together with the sliced mushrooms.
• Make the Madeira Sauce.
  • Heat the butter, stir in the flour and fry until brown.
  • Add the broth.
  • Add tomato, onion, carrots, S&P, spices to taste and simmer for 1 hr.
  • Pass everything through a fine food mill.
• Add the veal meat, meatballs, mushrooms and Madeira to the sauce and bring to a near-boil.
• Simmer for 10 minutes.
• Serve immediately.
• Garnish with halved hard-boiled eggs and sweet-pickled gherkins.
• The remainder of this dish can be poured in a mold and refrigerated.
  The sauce will gel solid.
• Slice to serve cold with bread, or reheat.