BOIL a turkey or fowl as white as you can, let it stand till cold, and have ready a jelly made thus: take a fowl, skin it, take off all the fat, don't cut it to pieces, nor break the bones; take four pounds of leg of veal, without any fat or skin, put it into a well tinned sauce-pan, put to it full three quarts of water, let it be a very clear fire till it begins to simmer; be sure to skim it well, but take great care it don't boil. When it is well skimmed, set it so as it will but just seem to simmer, put to it two large blades of mace, half a nutmeg, and twenty corns of white pepper, a little bit of lemon-peel as big as a six-pence. This will take six or seven hours doing. When you think it is a stiff jelly, which you will