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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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