The fresher the meat is from which thi3 article is made the better. Shins or legs of beef answer very well, and you may add trimmings of fresh meat, poultry, or game, and the liquor in which a leg of mutton, or a knuckle of veal, has beenboiled. No salt, on any account, must be used. If you have a digester, it should be used for this article, in preference to a closely covered stew-pan, but the latter will do. Just cover the meat with cold liquor, and let an hour at least be occupied in coming to boil. Skim it, and throw in cold water two or three times, for the purpose of throwing up the scum, which must be carefully removed. When thoroughly cleared of the scum, close the vessel, and let it boil for eight or ten hours. Strain through a hair sieve into an earthenware pan, and let the liquor cool. The meat will do for potting. Every particle of fat must be removed from the top, and the gravy put into a well-tinned copper stew-pan, taking care that the sediment is separated from it; put in two drachms of whole black pepper, and let it boil briskly with the lid off over a quick fire. The scum, if any, should of course be removed. When it becomes very thick, and is reduced to about a quart, put it into a smaller stew-pan, set it over a gentle fire, and let it simmer till reduced to the consistence of very thick syrup. It must now be watched every moment. Take out a few drops on a cold spoon or plate; if it soon sets into a stiff jelly, it is done enough. If not, boil it a little longer till it does. Have ready some small pots with lids, such as are used for potting meat; or it may be poured cut on a large flat dish, so as to be a quarter of an inch deep; when cold, turn it out, and, with a paste cutter, divide into squares of half an ounce or an ounce each. Or pour it into the round parts of basins or cups turned upside down. Put them in a warm room, and turn thorn frequently for eight or ten days, then they will be thoroughly dry and hardened like glue. Put them in a tit. box, or a glass case, in a dry place, and they will keep for years. If an any time the surface appears mouldy, wipe it off, or the taste will penetrate the mass. The chief use of this article is in country places, or at sea, where fresh meat cannot be obtained. A basin of broth, soup or gravy of any strength, may be had in five minutes, by dissolving one or more of these cakes in boiling water; any flavouring ingredients may be added at pleasure. See Flavouring.