Breakfasts, luncheons, and ball suppers

Put all the ingredients into a stockpot or large sauce- pan, boil up briskly, and place on the side of the fire to gently for six hours. Remove the scum as it rises, and after the stock has been on the fire for six hours, strain through a colander into a large basin, so as to clear the stock from all meat and vegetables ; then run it again through a tammy cloth to clear it of all remnants of meat or vegetables which may have been left after the former process, and put it into basins to become cold. When quite cold and required for use, remove the fat which has formed on the top with a wooden spoon ; as some particles of fat which cannot be taken off with a spoon are sure to remain, wipe the surface of the jelly with a clean cloth which has previously been dipped in warm water and wrung nearly dry. If the stock is not quite clear it should be clarified as follows : Pass two pounds of lean beef through one of Lovelock's sausage machines, put it in a stewpan, and 78 BREAKFASTS, LUNCHEONS, AND BALL SUPPERS. having warmed the stock, mix it in by degrees a pint at a time with the meat, stirring it with a wooden spoon over the fire until it boils ; put it then on the side of the fire and let it simmer for an hour, add a carrot, onion, and stick of celery, all sliced, and let it boil up, and strain through a wet cloth. It should be put in the cloth a pint at a time, and when the last pint is put in, the four corners of the cloth should be pinned together and suspended over a basin, until all that is clear has run through. This is the best process for the clarification of all stocks and soups : the egg clarification makes them taste thin. WHITE STOCK. No. 28. The same proportion of everything excepting the sugar as in receipt for Brown Stock (No. 27), only substitute veal or knuckle of veal for beef. The same processes of boiling, straining, clearing of all fat and grease, and if necessary of clarification, must be adopted. — All stocks should be put in several basins, in- stead of one large one, as when the fat is left on, it keeps much better. ASPIC JELLY. No. 29. Break into small pieces three pounds of a shin of beef (all the marrow being taken out), four calves’ feet, and four pounds of knuckle of veal, wash them well, and put them into a stewpan with three carrots, two onions, a bunch of parsley, and a gallon of water . boil the whole up and place it on the side of the fire to simmer until reduced to half, skimming the fat off from time to time. Remove from the fire and let it stand for some minutes, when strain first through a colander and then through a dinner napkin, or rubber, and let it cret cold ; when cold remove all fat and grease as^ in the'’ other stocks, and if necessary clarify by the following STOCKS, SAUCES. 79 process : Whisk the whites of two eggs in a pint of water, warm up the jelly, and pour it into it, stir it well in, allow it to boil a quarter of an hour, and strain through a jelly-bag. When it is clear, warm it up and flavour with some sprays of green tarragon and the juice of three or four lemons, GLAZE. No. 30.