Cassell's dictionary of cookery

and a little bacon-rind. Pour over these ingredients five pints of cold water. Bring the liquor to the boil, skim carefully, draw the saucepan to the side, and let its contents simmer gently. When sufficiently boiled strain it into a pan, and let it stand till the next day. Remove the fat from the top, take up the jelly free from sediment, and boil vegetables, such as celery, artichokes, or turnips, in it till tender. Rub the vegetables through a hair sieve, and mix the pulp with the liquor. Stir into it half a spoonful of flour which has been mixed to a smooth paste with half a pint of cream or milk. Let the soup boil a few minutes ; add pepper and salt to taste, and serve. Time, five hours to boil the stock. Veal, Potted. — Take about a pound of dressed veal free from skin, bone, fat, and gristle. Cut it into small pieces, and mince finely. Put it in a mortar, and whilst pounding keep adding gradually as much pepper, salt, and pounded mace as will season and flavour it pleasantly, together with about two ounces of butter broken into small pieces, and a spoonful or two of strong veal gravy made by stewing the bones and trimmings of the veal in water. Pound the preparation till it is a perfectly smooth paste, press it into small jars, and cover with a layer of clarified butter or dripping a quarter of an inch thick. The addition of a quarter of a pound of lean ham wiU greatly improve this dish. Let it stand twenty-four hours before using it, and store in a cool dry place. Veal, Potted, made with Fresh Meat. — Take a thick slice of lean undressed veal. Season with pounded mace or grated nutmeg and white pepper; put it into a potting-pan that will just hold it, pour cold water over, cover closely, and bake gently till quite tender. Let it get cold, cut it small, and pound it in a mortar till smooth. If to be used at once, quickly moisten with a little of its own gravy. If to be kept a short time, add a little clarified butter only. Press it into jars, and cover with melted butter or suet a quarter of an inch thick. Store in a cool dry place. Time to bake the veal, three hours. Veal, Potted, with Tongue. — Take three-quarters of a pound of cold dressed veal free from fat, skin, and gristle, and a quarter of a pound of boiled tongue. Mince these ingredients finely, and pound them to a perfectly smooth soft paste. Add very gradually whilst pounding five ounces of clarified butter, a small tea-spoonful of white pepper, half a spoonful of freshly-made mustard, a tea-spoonful of the essence of anchovy, and a pinch of grated nutmeg. Add salt if required, but it is probable that the tongue will make the meat salt enough. Press the meat into small potting-jars, cover with clarified butter or dripping, and store in a cool dry place. Veal Pudding. — Line a shallow puddingbasin with suet crust rolled to the thickness of half an inch, and leave the pastry an inch over the edge. Fill the dish with alternate layers of lean veal cut into neat pieces and ham thinly sliced, and sprinkle over each layer a little