that time, season the liquor with a little salt and pepper, skim off all the fat, and strain it through a fine hair or silk sieve. Put the liquor into a saucepan with the beaten whites of four eggs and 1 wineglassful of tarragon vinegar, stir over a moderate fire till it becomes very white, then move it to the side, put the lid on with some hot ashes on it, and leave till clear. Filter through a jelly-bag till very clear, and keep it in a basin in a cold place, or else on ice, till ready to use it. (3) Take lib. of lean beef, cut it in pieces, and put if into a saucepan, together with about lib. of hock of ham For details respecting Culinary Processes , Utensils, Sauces, die., referred to, see under their special heads. THE ENCYCLOPAEDIA OF PRACTICAL COOKERY. 921 Meat — continued. and 41b. or 51b. of knuckle of veal ; add a little salt and mace, and sufficient water to cover, then put it over the fire and stew for seven hours. Strain, set it to cool, and when perfectly cold take the fat off ; clear the jelly with whites of eggs, and run it through a jelly -bag. Meat Lozenges. — Put 2oz. of gelatine into lqt. of extract of Meat, and soak it for two hours. At the end of that time pour the mixture into a stewpan, and place it over the fire. Skim the liquid until no more scum rises to the top, and boil until reduced to a stiff’ gummy consistency. Pour the liquid on to plates, leave it until cold, then cut into strips, and then across again into diamond-shaped lozenges. For preserving the lozenges any length of time, they must be packed in tins and kept in a cool diy place. Meat Pie. — (1) Lay in a pie-dish layers of any Meat, season well with salt and pepper, and put over each layer of Meat a layer of apple, peeled, cored, and sliced, and a little chopped onion. Sprinkle among it about loz. of sugar, pour in a small quantity of stock, cover the pie with short-crust, put it into a moderate oven, and let it bake rather slowly. (2) Turkish Style.— Sift lib. of flour upon a table, make a bay in the centre, and put in 1 teaspoonful of salt and an egg. Work the ingredients together, then stir in sufficient water to make a softish paste. Divide the £»aste into halves, roll them out to the size of the baking- Fig. 1144. Meat Pie (Turkish Style). dish in which they are to be cooked, sprinkle them with a small quantity of warmed butter, then fold over the edges of the paste, bringing them to the middle. Dredge a small quantity of flour over, roll out again, and repeat the same five times. Butter a baking-tin, and lay one of the pieces of paste in it. Prepare a piece of any kind of raw Meat✪ Meat Pie (Turkish Style), spread it over the paste in the baking-tin, and lay the other flat of paste on the top, Make several holes in the top of the pie, put it in a quick oven, and bake till nicely browned on both sides. When cooked, slip the pie on to a folded napkin on a hot dish, cut it into squares (see Fig. 1144), and serve with a good gravy in a tureen.

AI-modernized reading of the original text

that time, season the liquor with a little salt and pepper, skim off all the fat, and strain it through a fine hair or silk sieve. Put the liquor into a saucepan with the beaten whites of four eggs and 1 wineglassful of tarragon vinegar, stir over a moderate fire till it becomes very white, then move it to the side, put the lid on with some hot ashes on it, and leave till clear. Filter through a jelly-bag till very clear, and keep it in a basin in a cold place, or else on ice, till ready to use it. (3) Take lib. of lean beef, cut it in pieces, and put it into a saucepan, together with about 1 lib. of hock of ham For details respecting Culinary Processes , Utensils, Sauces, die., referred to, see under their special heads. Meat — continued. and 41b. or 51b. of knuckle of veal ; add a little salt and mace, and sufficient water to cover, then put it over the fire and stew for seven hours. Strain, set it to cool, and when perfectly cold take the fat off ; clear the jelly with whites of eggs, and run it through a jelly -bag. Meat Lozenges. — Put 2oz. of gelatine into lqt. of extract of Meat, and soak it for two hours. At the end of that time pour the mixture into a stewpan, and place it over the fire. Skim the liquid until no more scum rises to the top, and boil until reduced to a stiff’ gummy consistency. Pour the liquid on to plates, leave it until cold, then cut into strips, and then across again into diamond-shaped lozenges. For preserving the lozenges any length of time, they must be packed in tins and kept in a cool diy place. Meat Pie. — (1) Lay in a pie-dish layers of any Meat, season well with salt and pepper, and put over each layer of Meat a layer of apple, peeled, cored, and sliced, and a little chopped onion. Sprinkle among it about loz. of sugar, pour in a small quantity of stock, cover the pie with short-crust, put it into a moderate oven, and let it bake rather slowly. (2) Turkish Style.— Sift lib. of flour upon a table, make a bay in the centre, and put in 1 teaspoonful of salt and an egg. Work the ingredients together, then stir in sufficient water to make a softish paste. Divide the £»aste into halves, roll them out to the size of the baking- Fig. 1144. Meat Pie (Turkish Style). dish in which they are to be cooked, sprinkle them with a small quantity of warmed butter, then fold over the edges of the paste, bringing them to the middle. Dredge a small quantity of flour over, roll out again, and repeat the same five times. Butter a baking-tin, and lay one of the pieces of paste in it. Prepare a piece of any kind of raw Meat, spread it over the paste in the baking-tin, and lay the other flat of paste on the top, Make several holes in the top of the pie, put it in a quick oven, and bake till nicely browned on both sides. When cooked, slip the pie on to a folded napkin on a hot dish, cut it into squares (see Fig. 1144), and serve with a good gravy in a tureen.

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