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

wine, use grape-verjuyce; if juyce of grapes a quart, juyce of lemons a pint, juyce of oranges a quart, juyce of wood-sorrel a quart, and juyce of quinces a quart. _How to prepare to make a good Stock for Jellies of all sorts, and the meats most proper for them, both for service and sick-folks; also the quantities belonging to a quart of Jellie._ _For the stock for service._ Two pair of calves feet finely cleansed, the fat and great bones taken out and parted in halves; being well soaked in fair water twenty four hours, and often shifted, boil them in a brass pot or pipkin close covered, in the quantity of a gallon of water, boil them to three pints, then strain the broth through a clean strong canvas into an earthen pan or bason; when it is cold take off the top, and pare off the dregs from the bottom. Put it in a clean well glazed pipkin of two quarts, with a quart of white-wine, a quarter of a pint of cinamon-water, as much of ginger-water, & as much of nutmeg-water, or these spices sliced. Then have two pound of double refined sugar beaten with eggs, in a deep dish or bason, your jelly being new melted, put in the eggs with sugar, stir all the foresaid materials together, and set it astewing on a soft charcoal fire the space of half an hour or more, being well digested and clear run. Take out the bone and fat of any meat for jellies, for it doth but stain the stock, and is the cause that it will never be white nor very clear. _Meats proper for Jelly for service or sick folks._ 1. Three pair of calves feet. 2. Three pair of calves feet, a knuckle of veal, and a fine well fleshed capon. 3. One pair of calves feet, a well fleshed capon, and half a pound of harts-horn of ising-glass. 4. An old cock and a knuckle of veal. 5. Harts horn jelly only, or with a poultrey. 6. Good bodied capons. 7. Ising-glass