1174. How To Keep Jelly

Take a leg of beef and two shins, cut in pieces a knuckle of veal, chop it all to pieces, one or two old cocks and hens skinned, and two calves' feet, put all these into ten quarts of water, and boil them down to a strong jelly, skim it well, add some salt and run it through a jelly bag till it is quite clear.

1275. Jelly To Cover Cold Fish

Take a maid, clean it, and put it into three quarts of water, with a calf's foot, or cow-heel, a stick of horse-radish, an onion, three blades of mace, some white pepper, a bit of lemon peel, and a slice of lean gammon of bacon, let it stew till it will jelly, then strain it off, when cold remove every bit of fat, take it up from the sediment and boil it with a glass of sherry, the whites of five eggs, and a bit of lemon, boil without stirring it, and after a few minutes set it by to stand for half an hour, and strain it through a bag or sieve, with a napkin in it, when cold cover the fish with it.

1276. Jelly Savoury To Put Over Cold Pies

It should be made of a small bare knuckle, or leg, or shoulder of veal, or a piece of scrag of mutton; or if it is made of fowls, or or rabbits, the carcasses, necks, or heads, added to any piece of meat, will be sufficient, observing to give consistence by cow-heel or shanks of mutton, put the meat with a slice of ham, or bacon, a bundle of different herbs, two blades of mace, an onion or two, a small bit of lemon peel, and a tea-spoonful of Jamaica pepper bruised, and the same quantity of whole pepper, and three pints of water, into a stewpan that shuts very close, when it boils skim it well, and let it simmer slowly till quite strong, then strain it, and when cold take off all the fat you possibly can with a spoon, and then to remove every particle of grease lay a clean piece of cap or blotting paper on it, if when it is cold it is not clear boil it a few minutes, with the whites of two eggs, but do not add the sediment, and pour it through a nice sieve, with a napkin in it, which should be previously dipped in hot water, to prevent waste.

1277. Lemon Jelly

Set a pint and a half of clarified sugar on the fire, and dilute it with a little water, when it boils and has been well skimmed put in two ounces of clarified isinglass with a little lemon peel cut very thin; let these boil till you have squeezed through a sieve into a basin the juice of six lemons, then pass your sugar and isinglass to it, and set it in a mould as any other jelly, when turned out, garnish it with dried jellies.

1278. Mosaic Jelly

This is made from three colours put into your mould by little pieces at a time, differing the colours each time, pink, white, and yellow, colour a little of your jelly with cochineal, the white as clear jelly; when your mould is nearly full have ready some jelly melted but not warm and fill up the mould.

1279. Orange Jelly

Boil a neat's foot in two quarts of water all day, then strain it off and put it to get cold, take off the grease well and reduce the stock to less than half a pint, have the peels of twelve oranges rubbed upon lump sugar, getting off all the colour from the oranges, put your foot, stock in a stewpan and about one ounce of isinglass, and a little water, boil all, then add your sugar you have rubbed into it, squeeze the twelve oranges with one Seville and two lemons, strain it to the isinglass, when it has boiled strain it through a tammy into a basin, keeping it stirring every now and then, add a good glass of French brandy and a glass of white wine; when nearly set put it into your mould.