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Meat Jelly For Sauces

(Sauces.) - (The Lady's Own Cookery Book)







Every sort of dish requires good sauce, and for every sauce it is

absolutely necessary to have a good meat jelly. The following may be

depended upon as being excellent: a shin of beef, about eight pounds,

rather more than less; a knuckle of veal, about nine pounds; a neck of

mutton, about nine pounds; two fowls; four calves' feet: carefully cut

off all fat whatever, and stew over a stove as slowly as possible, till

the juice is entirely extracted. This will produce about seven quarts of

jelly. No pepper, salt, or herbs of any kind. These should be added in

using the jelly, whether for soups, broths, or sauces; but the pure

jelly is the thing to have as the foundation for every species of

cookery.











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