(373). Chicken And Calf's Foot Jelly (Gelee De Volaille Et De Pieds De Veau)

Bone six calves' feet, blanch, and refresh them in cold water; put them in a saucepan with six pounds of round bottom of veal, four large fowls, after removing the breasts, two knuckles of veal and sixteen quarts of water. Boil, then skim, and season with salt and pepper, adding a bunch of parsley, garnished with thyme, bay leaf, and two cloves of garlic, a little celery, three onions, one having two cloves in it, four carrots, and eight leeks; boil constantly until perfectly cooked from six to eight hours, and test the jelly to see whether it be firm enough, by putting a little on a plate on ice; if too gelatinous, then add a little water. Strain through a fine sieve, and remove the fat.

For Clarification

Chop fine the chicken breasts, mix in with eight egg-whites, diluted with a little white broth, or half a bottleful of white wine; mix in the jelly gradually with the eggs, and put it back on the fire, stirring it constantly with a whisk, and when on the point of boiling remove it from the range, and strain through a flannel bag, restraining until it flows clear.

(374). Meat And Calf's Foot Jelly (Gelee De Viandes Et De Pieds De Veau)

Bone eight calves' feet, blanch, cool, and put them into a saucepan with six pounds of round bottom or shoulder of veal, six pounds of legs of beef, two veal knuckles and sixteen quarts of water. Boil, skim and add salt, whole pepper, a bunch of parsley, garnished with thyme, garlic, bay leaf and celery, three onions, one with four cloves in it, some medium carrots and eight leeks. Boil unceasingly until the meats are well done, (from six to eight hours), then strain through a sieve and skim off the fat. Set a little of it on some ice to see whether it is sufficiently gelatinous, and if too consistent add a little veal broth, then proceed to clarify the jelly as follows: Chop up very fine two pounds of lean veal, mixing with it half a pint of egg-white, diluted with half a bottle of white wine or a little water, and mix the jelly stock gradually with this meat, put it back on the fire, stir continually with a whip and when ready to boil, remove and add half a bottleful of Madeira wine, pour the jelly into a flannel jelly bag, restraining it until it be perfectly clear.

For calves' foot jelly and Madeira wine (gelee de pieds de veau au madere) see No. 104.

(375). Mutton Broth (Bouillon De Mouton)

Cut into pieces four pounds of very fresh neck of mutton free of fat; put these into asaucepan. Prepare two ounces of carrots, four ounces of turnips, two ounces of celery, four ounces of leeks, a few sprigs of parsley, and a little thyme; fry colorless, the turnips, celery, carrots, and leeks in a quarter of a pound of butter; moisten with four quarts of water or stock, season well and let boil slowly during one hour and a half, remove all the fat from the surface, strain it through a napkin and serve it in cups. Another way is to wash in cold water three pounds of very fresh neck of mutton, cut into pieces; put this into a saucepan with two and a half quarts of water, boil, skim, then add three quarters of a pound of minced turnips, a few parsley stalks, and a few thyme leaves, seasoning with salt. Boil slowly for two hours, remove all the fat. strain it through a fine sieve and serve. Some pearl barley cooked separately in water or broth may be added to either. If the broth needs to be clarified, then chop up half a pound of lean mutton and mix in with it one raw egg; dilute with a little broth or water, and put it into the mutton broth, stir it up quickly, and place the whole on the fire so that it barely simmers, and when clear, strain through a napkin.