Part 42 (1/2)

Take out the bone and fat of any meat for jellies, for it doth but stain the stock, and is the cause that it will never be white nor very clear.

_Meats proper for Jelly for service or sick folks._

1. Three pair of calves feet.

2. Three pair of calves feet, a knuckle of veal, and a fine well fleshed capon.

3. One pair of calves feet, a well fleshed capon, and half a pound of harts-horn of ising-gla.s.s.

4. An old c.o.c.k and a knuckle of veal.

5. Harts horn jelly only, or with a poultrey.

6. Good bodied capons.

7. Ising-gla.s.s only, or with a c.o.c.k or capon.

8. Jelly of hogs feet, ears, and snouts.

9. Sheeps feet, lambs feet, and calves feet.

_Neats feet for a Jelly for a Neats-Tongue._

Being fresh and tender boil'd and cold, lard it with candied cittern candied orange, lemon, or quinces, run it over with jelly, and some preserved barberries or cherries.

_To make a Jelly as white as snow of Jorden-Almonds._

Take a pound of almonds, steep them in cold water till they will blanch, which will be in six hours; being blanched into cold water, beat them with a quart of rose water: then have a decoction of half a pound of ising-gla.s.s, boil'd with a gallon of fair spring-water, or else half wine, boil it till half be wasted, then let it cool, strain it, and mingle it with your almonds, and strain with them a pound of double refined sugar, the juyce of two lemons, and cast it into egg sh.e.l.ls; put saffron to some of it, and make some of it blue, some of it green, and some yellow; cast some into oranges, and some into lemon rindes candied: mix part of it with some almond paste colored; and some with cheese-curds; serve of divers of these colours on a great dish and plate.

_To make other white Jelly._

Boil two capons being cleansed, the fat and lungs taken out, truss them and soak them well in clean water three of four hours; then boil them in a pipkin, or pot of two gallons or less, put to them a gallon or five quarts of white wine, sc.u.m them, and boil them to a jelly, next strain the broth from the grounds and blow off the fat clean; then take a quart of sweet cream, a quart of the jelly broth, a pound and half of refined sugar, and a quarter of a pint of rose water, mingle them all together, and give them a warm on the fire with half an ounce of fine sea.r.s.ed ginger; then set it a cooling, dish it, or cast it in lemon or orange-peels, or in any fas.h.i.+on of the other jellies, in moulds or gla.s.ses, or turn it into colours; for sick folks in place of cream use stamped almonds.

_To make Jellies for sauces, made dishes, and other works._

Take six pair of calves feet, scald them and take away the fat between the claws, as also the great long shank bones, and lay them in water four or five hours; then boil them in two gallons of fair spring water, sc.u.m them clean and boil them from two gallons to three quarts, then strain it through a strong canvas, and let the broth cool; being cold cleanse it from the grounds, pare off the top and melt it, then put to it in a good large pipkin, three quarts of white-wine, three races of ginger slic't, some six blades of mace, a quarter of an ounce of cinamon, a grain of musk, and eighteen whites of eggs beaten with four pound of sugar, mingle them with the rest in the pipkin, and the juyce of three lemons, set all on the fire, and let it stew leisurely; then have your bag ready washed, and when your pipkin boils up, run it, _&c._

_Harts horn Jelly._

Take half a pound of harts-horn, boil it in fair spring water leisurely, close covered, and in a well glazed pipkin that will contain a gallon, boil it till a spoonful will stand stiff being cold, then strain it through a fine thick canvas or fine boultering, and put it again into another lesser pipkin, with the juyce of eight or nine good large lemons, a pound and half of double refined sugar, and boil it again a little while, then put it in a gally pot, or small gla.s.ses, or cast it into moulds, or any fas.h.i.+ons of the other jellies. It is held by the Physicians for a special Cordial.

Or take half a pound of harts-horn grated, and a good capon being finely cleansed and soaked from the blood, and the fat taken off, truss it, and boil it in a pot or pipkin with the harts-horn, in fair spring water, the same things as the former, _&c._

_To make another excellent Jelly of Harts horn and Ising-gla.s.s for a Consumption._