Hand-Book of Practical Cookery, for Ladies and Professional Cooks: Containing the Whole Science and Art of Preparing Human Food

quart of beef broth. _Boned-chicken Jelly._--Prepare the water in which the boned chicken has been cooked, the same as above; take a quart of it and proceed as for meat jelly for the rest. For jelly to decorate any boned bird, the water in which it has been cooked may be used, as described above. _Calves'-feet Jelly._--Scald well four calves' feet, and split each in two lengthwise. Put them in a saucepan with about three pints of water, two onions, two cloves, two cloves of garlic, six sprigs of parsley, one of thyme, a stalk of celery if handy, salt, and half a dozen pepper-corns. Set on the fire, boil gently till well cooked. Serve the feet with a _poulette_ or _vinaigrette_. Strain the liquor; put in it two eggs with their shells, salt, rum or wine, as in meat jelly; beat the whole well with an egg-beater; set on a good fire, and finish like meat jelly. _Calf's-head Jelly._--Proceed as for the above in every particular, except that you use four eggs, having about twice as much liquor, therefore making twice as much jelly. A little gelatine may be added, if not found firm enough. MEAT GRAVY. When you are short of gravy, cut a little piece of veal, say half a pound of the breast or neck piece, or trimmings of veal-cutlets; set on the fire with about an ounce of butter, and half of a rather small carrot cut in slices; stir, and when the meat is turning rather brown, add two or three onions in slices also; stir again till the onions are nearly fried; when covered with broth or water, add salt, a dozen whole peppers, a bay-leaf, and two stalks of thyme; boil gently for two or three hours, and strain. If it is boiling away, add water to fill up. Trimmings of mutton, lamb, beef, chicken, or turkey, may be added to the veal. In case of hurry, it may be done quickly and by boiling rather fast, but it is not as good, and there is less of it with the same