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Classic
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page 306
clear substance, then add at the last boiling two whites of eggs which have been
beaten to a hard froth, whereupon let the liquid pass through a fine sieve or a
cloth.
By using gelatine or calfs leg a less expensive and at the same time clearer
substance is obtained, but the first described one is much preferable with
regard to health.
In the same manner make substance of veal, mutton and pork.
Aromatic meat substance.
Take five pounds of beef, the inside loin to be preferred, one chicken and one
calfs leg. All this is to be boiled with 3 quarts of water, and having skimmed
the boiling parts well, add two cloves, salt, white pepper, carrots and parsley;
also a bottle of white French wine. Let the whole boil 5 or 6 hours on a slow
fire, so as to make 3 pints good bouillon. Pour this into a jar and let it
congeal. When you want to use the substance take off the
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