- Section: Jellies of several colours for all sorts of Soust Meats, and to be eaten alone.
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Jellies of several colours for all sorts of Soust Meats, and to be eaten alone.
Take four pair of Calves-feet, a knuckle of Veal, a good fleshy Cao\pon, take out the bones and fat, and cast them into fair water, shift them threee of four times in a day and night, then boil them in three gallongs of sair water till six quarts bbe wasted, then strain it into an Earthen-pan, let it cool, then take off the fat at top, and pare the bottom; then dissolve it again in broth, and divide it into four equal parts, every part in a particular Vessel, put a little Saffron into one of them, into another Cutcheneel, into a third Turnsole, let the last alone to its own natural whiteness; let each Vessel have a quart of White-wine, and the juice of two Lemons. To the white Jelly add one race of Ginger pared and sliced, and three blades of large Mace. To the red Jelly two Nurmegs, and the like quantity of Cinamon and Ginger. To the yellow or Amber-colour the same spices, and the like quantity; and to the Turnsole the same with a few Cloves. Then take eighteen whites of Eggs, and beat them with six pound of double refined Sugar, beaten, small and stirred together in a Tray, or great Bason; with a rowling-pin divide it equally into four parts, and distribute one to each Vessel, being well mixed with Wine, and a little Musk, or Ambergriece, stir it about with your Jelly. Then set on your Jelly again on a fine Charcole | | 136 fire, and let it stew near an hour, then make it boil up a little, so take it off; being somewhat cold, strain it, and so let it stand for your use, casting it into what mould you please.