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Savoury Jelly For A Turkey(Sauces.) - (The Lady's Own Cookery Book)
Spread some slices of veal and ham in the bottom of a stewpan, with a
carrot and turnip, and two or three onions. Stew upon a slow fire till
the liquor is of as deep a brown as you wish. Add pepper, mace, a very
little isinglass, and salt to your taste. Boil ten minutes; strain
through a French strainer; skim off all the fat; put in the whites of
three eggs, and pass all through a strainer till it is quite clear.
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