Savory Jelly For Cold Meat Recipe

Boil lean beef or veal till tender. If you have any beef or veal bones,

crack and boil them with the meat, (they should be boiled longer than

the meat,) together with a little salt pork, sweet herbs, and pepper and

salt. When boiled sufficiently, take it off, strain it, and let it

remain till the next day--then skim off the fat, take up the jelly, and

scrape off the dregs that adhere to the bottom of it--put in the whites

and shells of several eggs, several blades of mace, a little wine, and

lemon juice--set it on the fire, stir it well till it boils, then strain

it till clear through a jelly bag.

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