The accomplisht cook: or, The art & mystery of cookery

bottom, and take the fat of the top clean, put it in a large pipkin of six quarts, and put into it two quarts of old clear white-wine, the juyce of four lemons, three blades of mace, and two races of ginger slic't; then melt or dissolve it again into broth, and let it cool. Then have four pound of hard sugar fine beaten, and mix it with twelve whites of eggs in a great dish with your rouling pin, and put it into your pipkin to your jelly, stir it together with a grain of musk and ambergriese, put it in a fine linnen clout bound up, and a quarter of a pint of damask rose-water, set it a stewing on a soft charcoal fire, before it boils put in a little ising glass, and being boil'd up, take it, and let it cool a little, and run it. _Other Jelly for service of several colours._ Take four pair of calves feet, a knuckle of veal, a good fleshie capon, and prepare these things as is said in the crystal jelly: boil them in three gallons of fair water, till six quarts be wasted, then strain it in an earthen pan, let it cool, and being cold pare the bottom, and take off the fat on the top also; then dissolve it again into broth, and divide it into 4 equal parts, put it into four several pipkins, as will contain five pints a piece each pipkin, put a little saffron into one of them, into another cutchenele beaten with allum, into another turnsole, and the other his own natural white; also to every pipkin a quart of white-wine, and the juyce of two lemons. Then also to the white jelly one race of ginger pare'd and slic't & three blades of large mace, to the red jelly 2 nutmegs, as much in quantity of cinamon as nutmegs, also as much ginger; to the turnsole put also the same quantity, with a few whole cloves; then to the amber or yellow color, the same spices and quantity. Then have