Suitable for decoration of cold entree, etc. Procure a quarter of a pound of gelatine and soak in cold water until soft. Now place four quarts of white stock in a six-quart stewpan. To this add one or two chicken carcases cut up small (this is optional), add color and salt to taste. When the stock is hot, add to it the swollen gelatine which will then melt.

Now pass two pounds of gravy beef through mincer; put mince into a bowl, add the whites of two eggs and squeeze into the meat until the whole is compacted. Put this into the stewpan with the stock, stirring it in well. Now add a little shredded onion, thyme and bay-leaves, one teaspoonful of peppercorn, six coriander seeds, and a morsel of celery, and bring to a boil.

Take off fire and allow to boil slowly for ten minutes. Now cover stewpan and leave in a hot place for twenty minutes to allow the mixture quietly to settle. Now carefully pour off the clear liquid through a very clean flannel or muslin into a bowl. Next morning skim off fat floating at the top; the rest of the liquor will now set into jelly, and may be used as required. To prevent this jelly from going bad it should be boiled every day, the surface being cleared of scum and froth by passing over it a sheet of clean paper.

Madeira is added as required, but must not be mixed with jelly stock, otherwise fermentation will be set up and the flavor deteriorate.