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Classic
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page 305
Veal jelly.
Spread some slices of pork on the bottom of a pan. On the top of this put the
inside part of a calfs loin, cut in slices also; add some onion and carrots.
Pour on a big spoonful or two of strong bouillon or water if bouillon is not to
be had. When the juice has boiled away, place the pan by the side of the fire in
order to let the contents become hard. But the thick mass must not be allowed to
fasten itself to the bottom too fast. When it begins to assume a nice brown
color add a little bouillon and let it boil a while, while skimming carefully,
thus preventing it from becoming turbid. Finally strain and keep in stone
vessel. Instead of bouillon take white wine for diluting if you so desire. This
jelly is used to color soups, sauces and other things. It can also serve for
garnishing purposes if some substance is added.
Substance of beef.
Good substance is obtained by boiling down to half its quantity good bouillon,
which must be done by very slow boiling. If you desire a perfectly
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