Separate a knuckle of veal in pieces b sawing through bone. Wipe, put in kettle with one pound lean veal and one onion; cover with boiling water, and cook slowly until veal is tender. Drain, chop meat finely, and season highly with salt and pepper. Garnish bottom of a mould with slices of hard-boiled eggs and parsley. Put in layer of meat, layer of thinly sliced hard-boiled eggs, sprinkle with finely chopped parsley, and cover with remaining meat. Pour over liquor, which should be reduced to one cupful. Press and chill, turn on a dish, and garnish with parsley.