Quarter of a pint of sherry.
Quarter of a pint of malt, tarragon, and chilli vinegars mixed.
The rind and juice of one lemon.
A bunch of parsley and thyme.
Two sticks of celery.
A blade of mace.
Two ounces of leaf gelatine.
Two whites of eggs, and the shells. Carefully remove every vestige of grease from the stock, and put it in a clean, bright pan. Prepare and quarter the vegetables, and add them to the stock with the rest of the ingredients, remembering to wash the egg-shells thoroughly, to pare the lemon-rind very thinly, and to wash the herbs.