Veal, To Extract the Essence of. — Take two pounds of the lean part of the leg of veal, and cut it in pieces, without any of the fat. Wash the meat in cold water, and put it in a white glazed jar or stone jar just large enough to hold the pieces. Add only two table-spoonfuls of water✪ Extracting Essence of Veal. Cover the jar down closely, and lay it in a saucepan containing boiling water, which must continue to boil on a slow fire for two hours. At the end of that time all the juice or gravy will be extracted, and may be strained off for use. Vermicelli, Italian Paste, and Rice. — These are aU to be prepared in the same way as ma- caroni {see Macaroni with Broth). In this way light and nutritious diet wiU be furnished for an invalid, which will often be retained on the stomach when a more solid substance would be rejected. Water Gruel. — Put a large spoonful of oat- meal by degrees into a pint of water, and when smooth boil it. Water-Gruel (another way). — Eub smooth a large spoonful of oatmeal✪ Water Gruel with two of water, and pour it into a pint of water boiling on the fire ; stii- it well, and boil quickly, but take care that "it does not boil over. In a quarter of an hour strain it off, and add salt and a bit of butter when eaten. Stir until the butter be incorporated. Wliey. — That of cheese is a very wholesome drink, especially when the cows are in fresh herbage. Wliite Broths loith Vermicelli. — Light and delicate white broths may be produced by stir- ring the yolks of two or three fresh eggs with two table-spoonfuls of cold water✪ White Broths with Vermicelli, which must then be poui-cd into the hot broth, gently stir- ring it aU the time, without allowing the broth to boil after the eggs are put in, or they will be curdled. Silver Jelly. — If properly made, this jelly will be perfectly clear and colourless. Put an ounce and a half of the best Russian isinglass into a saucepan, and pour over it a pint of cold water. Cover the pan closely, place it on a gentle fire, and let it remain untri the isinglass is dissolved; then pour it out till cool. Rub tlie rind of two fresh lemons large lumps of sugar till taken off. Add sugar to make up to three-quarters of a pound✪ Silver Jelly; put this into a bowl, and pour upon it half a pint of strained lemon-juice. Put the dissolved isinglass into a saucepan, and beat briskly into it the sugar and lemon-juice, together with the crushed shells and well-whisked whites of four eggs. Place out tUl COOl. JXUD IS with three or four \ — • the yeUow part is I make up the weight ' SIM ( 878 ) SIP it on a gentle fire, and as soon as it begins to heat, discontinue stirring it, and leave it quite stiU. Let it boil gentlj' for five minutes ; add half a pint of maraschino, and simmer thi-ee or four minutes longer. Take the saucepan from the fire, and let the preparation remain un- touched for a quarter of an hour ; then strain it through a jelly-bag✪ Jelly tUl it is quite clear. Put it into a mould which has been soaked till the last moment in cold water, and lay it in a cool place to set. Time, ten minutes to boil the jeUy. Probable cost, exclusive of the maras- chino, 3s. Sufiicient for about three pints of jeUy.

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Veal, To Extract the Essence of. — Take two pounds of the lean part of the leg of veal, and cut it in pieces, without any of the fat. Wash the meat in cold water, and put it in a white glazed jar or stone jar just large enough to hold the pieces. Add only two table-spoonfuls of water. Cover the jar down closely, and lay it in a saucepan containing boiling water, which must continue to boil on a slow fire for two hours. At the end of that time all the juice or gravy will be extracted, and may be strained off for use. Vermicelli, Italian Paste, and Rice. — These are aU to be prepared in the same way as ma- caroni {see Macaroni with Broth). In this way light and nutritious diet wiU be furnished for an invalid, which will often be retained on the stomach when a more solid substance would be rejected. Water Gruel. — Put a large spoonful of oat- meal by degrees into a pint of water, and when smooth boil it. Water-Gruel (another way). — Eub smooth a large spoonful of oatmeal with two of water, and pour it into a pint of water boiling on the fire ; stii- it well, and boil quickly, but take care that "it does not boil over. In a quarter of an hour strain it off, and add salt and a bit of butter when eaten. Stir until the butter be incorporated. Wliey. — That of cheese is a very wholesome drink, especially when the cows are in fresh herbage. Wliite Broths loith Vermicelli. — Light and delicate white broths may be produced by stir- ring the yolks of two or three fresh eggs with two table-spoonfuls of cold water, which must then be poui-cd into the hot broth, gently stir- ring it aU the time, without allowing the broth to boil after the eggs are put in, or they will be curdled. Silver Jelly. — If properly made, this jelly will be perfectly clear and colourless. Put an ounce and a half of the best Russian isinglass into a saucepan, and pour over it a pint of cold water. Cover the pan closely, place it on a gentle fire, and let it remain untri the isinglass is dissolved; then pour it out till cool. Rub tlie rind of two fresh lemons large lumps of sugar till taken off. Add sugar to make up to three-quarters of a pound; put this into a bowl, and pour upon it half a pint of strained lemon-juice. Put the dissolved isinglass into a saucepan, and beat briskly into it the sugar and lemon-juice, together with the crushed shells and well-whisked whites of four eggs. Place out tUl COOl. JXUD IS with three or four \ — • the yeUow part is I make up the weight ' SIM ( 878 ) SIP it on a gentle fire, and as soon as it begins to heat, discontinue stirring it, and leave it quite stiU. Let it boil gentlj' for five minutes ; add half a pint of maraschino, and simmer thi-ee or four minutes longer. Take the saucepan from the fire, and let the preparation remain un- touched for a quarter of an hour ; then strain it through a jelly-bag tUl it is quite clear. Put it into a mould which has been soaked till the last moment in cold water, and lay it in a cool place to set. Time, ten minutes to boil the jeUy. Probable cost, exclusive of the maras- chino, 3s. Sufiicient for about three pints of jeUy.

Cassell's dictionary of cookery