* * * * *
TO MAKE SAVOURY JELLY.
Put eight or ten pounds of coarse lean beef, or the same quantity of the
inferior parts of the fore quarter of veal, into a pot with two gallons
of water, a pound of lean salt pork, three large onions chopped, three
carrots, a large handful of parsley, and any sweet herb that you choose,
with pepper and salt; boil it very gently till reduced to two quarts;
strain it through a sieve--next day, take off the fat, turn out the
jelly, and separate it from the dregs at the bottom; put it on the fire
with half a pint of white wine, a large spoonful of lemon pickle, and
the whites and shells of four eggs beaten: when it boils clear on one
side, run it through the jelly bag.
* * * * *
TURKEY A-LA-DAUB.
Bone a small turkey, put pepper and salt on the inside, and cover it
with slices of boiled ham or tongue; fill it with well seasoned
forcemeat, sew it up and boil it--cover it with jelly.
* * * * *
SALMAGUNDI.
Turn a bowl on the dish, and put on it in regular rings, beginning at
the bottom, the following ingredients, all minced:--anchovies with the
bones taken out, the white meat of fowls without the skin, hard boiled
eggs, the yelks and whites chopped separately, parsley, the lean of old
ham scraped, the inner stalks of celery; put a row of capers round the
bottom of the bowl, and dispose the others in a fanciful manner; put a
little pyramid of butter on the top, and have a small glass with egg
mixed as for sallad, to eat with the salmagundi.
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