Cassell's dictionary of cookery

AVhen any is required, cut a piece about the size of a walnut, pour a pint of boiling water upon it, stir until the soup is dissolved, season with salt ; it will make a basin of strong broth. If for soup, steep some vermicelli in water, boil it, then to one cake of the soup pour one pint of water. If two quarts or four pints of soup are required, take four cakes of the soup, and when melted, set it over the fire and simmer, pour it into a soup-tureen, add thin slices of bread very lightly toasted, and upon them the vermicelli ; season to taste. White Stock for Sauces and Soups (to make a lai-ge quantity) . — Take a large stewpan perfectly trimmed, butter it well, and line the bottom with thin slices of lean ham. Lay upon these some lean veal cut into piecesabout two inches square, and also any bones and trimmings of veal or poultry there may be ; an old hen will be a valuable addition. Pour in as much stock as wUl cover the meat, cover the stewpan, and boil the liquor quickly till it is of the consistency of gum. Draw it back before it can acquire any colour, and fill the stewpan with common stock. Add a handful of parsley, a sprig of thyme, a bay-leaf, two onions, each stuck with three cloves, half a blade of mace, and a few peppercorns. Simmer the stock gently, carefully removing the scum as it rises, for about two hours, strain through a sieve, and put it aside tUl cold. Remove the fat from the top, and pour the liquor off free from sediment before using it. When fiUing up the stewpan it should be remembered that a quart of stock should be allowed for each pound of veal and fowl combined. White Wine Jelly (Calf's-foot Stock). — Take one quart of cold calf's-foot stock entirely free from fat and sediment, and measured whilst hot. Put it into a saucepan with the thin rind of a small fresh lemon, the strained juice of two lemons, six ounces of roughly-pounded sugar, and the well-whisked whites and crushed shells of two fresh eggs. Mix all well together; then put the saucepan on a gentle fire, and bring its contents gradually to the boil, and after it begins to heat be careful that it is not stii-red or shaken at all. Let it boil very gently and without ceasing for twenty minutes, lift it from the fire, and let it stand to settle for twenty minutes. Wring a jelly-bag out of boiling water, pour the contents of the saucepan into it, and without squeezing the bag let the liquor run through it. If it is not clear, pour it through a second and even a third time ; but this should not be done unless it is necessary, as it wastes the jelly. When it is quite clear, stir into it from a quarter to three-quarters of a pint of white wine, according to taste. Pour the jeUy into moulds which have been soaked in cold water, and let it stand in a cool place tiU stiff. If the jelly is to be served in glasses, pour it into a shallow dish, and when cold, take it up with a dessert-spoon and put it into the glasses. If the calf's-foot stock is not very firm, or if the weather is warm, soak from a quarter to half an ounce of gelatine or isinglass in two tablespoonfuls of cold water for an hour. Stir into this a cupful of boiling water, and add the liquor to the calf's-foot stock. Time to boil the jelly, twenty minutes. Probable cost, exclusive of the wine and without isinglass, Is. 8d.