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Classic
Cook Books
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page 105
your broth in a cup, to see if it will glutinate; if it does, take it off, and
strain it through a canvass jelly bag into a clean pan; then have China or well
glazed earthen cups, and fill them with the clear jelly; put them into a broad
gravy pan, or stew-pan, with boiling water; set in the cups, and let them boil
in that till they are perfectly glue. When they are almost cold, run a knife
round them, and turn them upon a piece of new flannel, to draw out all the
moisture; in six or seven hours turn them, and do so till they are perfectly
hard and dry; put them into stone jars, and keep them in a dry place.
This is very good for soups, sauces, and gravies. When you intend to make it
into soup, shred and wash very clean what herbs you have to enrich it, as
celery, endive, chervil, leeks, lettuce, or indeed what herbs you can get; boil
them in water till they are tender, strain them off, and with that water
dissolve what quantity of portable soup you please, according to the strength
you would have it. If you are where you can get it, fry a French roll, and put
it in the middle of your dish, moistened first with some of your soup; and when
your cakes are thoroughly melted, put your herbs to it, and set it over the fire
till it is just at boiling; then dish it up, and send it to table.
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Classic
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