- To three pints of clear stock (that made from knuckle of veal is good) add two ounces of gelatine that has been softened in cold water. Beat up the whites and shells of two eggs and one yolk; add them to the stock, and put into a saucepan, with a tablespoonful of catsup, one of vinegar, and a teaspoonful each of savory, thyme, marjoram and parsley, and a smaller quantity of mace, cloves, allspice, white pepper and salt, and one wineglass of wine. Set it over a slow fire, stirring till it boils; let it cook slowly for a few minutes, giving it constant attention; then set it aside to settle; strain it through a coarse cloth or a fine sieve, and set it away to harden. It should be perfectly clear, and may be cut into blocks or dice for garnish, or cut into thin slices and alternated with slices of ham or beef, or it may be melted and poured upon chopped chicken in a mold. There are many other ways in which it may be useful and ornamental. It is very nourishing, and generally very acceptable to sick persons, especially if given to them in small quantities ice-cold.