Soyer's Culinary Campaign: Being Historical Reminiscences of the Late War.: With The Plain Art of Cookery for Military and Civil Institutions

more simmering. In summer ice must be used to set the jelly. JELLY STOCK, Made from calf’s feet, requires to be made the day previous to being used, requiring to be very hard to extract the fat. Take two calf’s feet, cut them up, and boil in three quarts of water; as soon as it boils remove it to the corner of the fire, and simmer for five hours, keeping it skimmed, pass through a hair sieve into a basin, and let it remain until quite hard, then remove the oil and fat, and wipe the top dry. Place in a stew-pan half a pint of water, one of sherry, half a pound of lump sugar, the juice of four lemons, the rinds of two, and the whites and shells of five eggs; whisk until the sugar is melted, then add the jelly, place it on the fire, and whisk until boiling, pass it through a jelly-bag, pouring that back again which comes through first until quite clear; it is then ready for use, by putting it in moulds or glasses. Vary the flavour according to fancy. NO. 13.--SAGO JELLY. Put into a pan, 3oz. of sago, 1½oz. of sugar, half a lemon-peel cut very thin, ¼ teaspoonful of ground cinnamon, or a small stick of the same; put to it 3 pints of water and a little salt; boil ten minutes, or rather longer, stirring continually, until rather thick, then add a little port, sherry, or Marsala wine; mix well, and serve hot or cold. NO. 14.--ARROWROOT MILK. Put into a pan 4oz. of arrowroot, 3oz. of sugar, the peel of half a lemon, ¼ teaspoonful of salt, 2½ pints of milk; set it on the fire, stir round gently, boil for ten minutes, and serve. If no lemons at hand, a little essence of any kind will do. When short of milk, use half water; half an ounce of fresh butter is an improvement before serving. If required thicker, put a little milk. NO. 15.--THICK ARROWROOT PANADA. Put in a pan 5oz. of arrowroot, 2½oz. of white sugar,