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Classic
Cook Books
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page 304
juice through a napkin, part all fat from it, and put it up for future purposes.
EXTRACTS.
Fine meat jelly.
Take three pounds of beef and cut it in slices free from bones; then add three
pounds of veal and tie with strings to the same portion of calfs leg, and boil
it all with two gallons water and 3 ounces salt. Skim well. Add a bouquet made
of onions and carrots (12 ounces each). Boil slowly. When the bouillon is
cooked, strain it and put it in another pan to boil down a third of its volume.
Then strain it through a linen cloth and keep it in a porcelain jar. Next day
when it has become solid, remove the fat crust on the top and also the matter
settled on the bottom. Now boil it a minute while stirring steadily with a
wooden spoon. When thick as a porridge, strain it and keep it in a jar.
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