TAKE a leg of veal, ſtrip off all the ſkin and fat, then take all
the muſcular or fleſhy parts clean from the bones. Boil this fleſh
in three or four gallons of water, till it comes to a ſtrong jelly, and
that the meat is good for nothing. Be ſure to keep the pot cloſe
covered, and not do too faſt; take a little out in a ſpoon now and
then, and when you find it is a good rich jelly, ſtrain it through
a ſieve into a clean carthen-pan; when it is cold, take off all the
ſkim and fat from the top, then provide a large deep ſtew-pan
with water boiling over a ſtove; then take ſome deep china cups,
or well glazed carthen ware, and fill theſe cups with the jelly
which you muſt take clear from the ſettling at the bottom, and let
them in the ſtew-pan of water. Take great care that none of the
water gets into the cups; if it does it will ſpoil it. Keep the
water boiling gently all the time till the jelly becomes as thick as
glew, take them out and let them ſtand to cool, and then turn the
glew out into ſome new coarſe flannel, which draws out all the
moiſture, turn them is fix or eight hours on freſh flannel, and ſo
do till they are quite dry. Keep it in a dry warm place, and in a
little time it will be like a dry hard piece of glew, which you may
carry in your pocket without getting any harm. The beſt way is
to put it into little tin boxes. When you uſe it boil about a pint
of water, and pour upon a piece of glew about as big as a ſmall
walnut, ſtirring it till all the time till it is melted. Seaſon with ſalt
to your palate; and if you chuſe any herbs or ſpice, boil them in
the water firſt, and then pour the water over the glew.