608. To Clarify Meat Jelly

608. To Clarify Meat Jelly.—Having passed the stock (made as in the last) through a sieve into a basin, leave it until quite cold; then take off all the fat very carefully, ascertain if sufficiently or too stiff by putting a small piece upon ice; savory jelly requires to be rather stiffer than sweet, if too stiff add a little more broth, if the contrary, the stock must be reduced upon the fire until of the proper consistency. When the stock is boiling, and you are perfectly assured of its strength, have the white of four eggs with their shells in a basin, with half a pint of water, two spoonfuls of tarragon or common vinegar, and a glass of sherry, whisk all together; then whisk the stock quickly a few seconds, and pour in the other ingredients whilst whisking, continue whisking a few minutes until again upon the point but not boiling; then take it from the fire, and taste if palatable, place a cover upon the stewpan, which stand a little distance from the fire, putting a few red-hot cinders upon the lid for five minutes, tie a napkin by the four corners upon a jelly stand, through which pass the jelly, having a basin beneath to catch it, pour the first that runs through again into the napkin until it runs quite clear; when all through, pour it in a plain mould or sauté-pan, which place upon ice until the jelly is quite firm; then dip the bottom of the mould in hot water, turn the jelly out upon a cloth, and cut it into whatever shapes you please, to garnish and ornament any cold savory dish; the jelly when warm might be divided, one part kept white, and the other colored with a little brown gravy or coloring, thus enabling you to variegate in garnishing. Should the jelly be required to ornament tongues, hams, pies, salads, or any article when no galantine is made; then to make the stock, cut the veal into small pieces, and split the calf’s foot in two, put a quarter of a pound of butter in a convenient-sized stewpan, with the veal, foot, a small piece of lean ham, and the other ingredients as directed for galantine, pour in half a pint of water, put on the lid and stand it upon the fire until the bottom of the stewpan is covered with a white glaze; then add a gallon of water, let simmer three hours, keeping it well skimmed; then pass and clarify as above. The knuckle of veal and foot may be served hot with a little parsley and butter, for a dinner previous to your party, with a little fried bacon separately, but for my own part I prefer them plain as they leave the stewpan.