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Classic
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page 103
To make a White Portable Soup.
Take a leg of veal, bone it, and take off all the skin and fat; take likewise
two dozen of fowl or chickens feet, washed clean, and chopped to pieces; put all
into a large stoving-pot, with three gallons of soft water, and let it stove
gently, till the meat is so tender as to separate. You must keep your pot tight
covered, and a constant fire during the time of its stoving; in about seven or
eight hours, try your jelly in a cup, and when quite cold, if it so stiff as
that you can cut it with a knife, take it off, and strain it through a sieve,
and take off all the fat, and scum first with a spoon, and then with a filtering
paper: Provide china cups, and fill them with the clear jelly; set them in a
gravy pan, or a large stew-pan of boiling water over a stove; in this water boil
your jelly in the cups, till it is as thick as glue. After which, let them stand
in the water till they are quite cold: Before you turn them out of your cups,
run the edge of a knife round to loosen them; then turn them upon a piece of new
flannel, which will draw out all the moisture gradually. Turn them every six or
eight hours, till they are perfectly dry, and like a piece of glue; keep them in
as dry a place as you can, and in a little time they will be so hard, that you
may carry them in your pocket, without the least inconvenience. When you want to
use it, take a piece about the bigness of a walnut, and pour a pint of
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