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Simple Savory Jelly For Cold Meat Cooking Recipe

Below is the quick and easy cooking recipe for Savory Jelly For Cold Meat.

Boil lean beef or veal till tender. If you have any beef or veal bones, crack and boil them with the meat, (they should be boiled longer than the meat,) together with a little salt pork, sweet herbs, and pepper and salt. When boiled sufficiently, take it off, strain it, and let it remain till the next day—then skim off the fat, take up the jelly, and scrape off the dregs that adhere to the bottom of it—put in the whites and shells of several eggs, several blades of mace, a little wine, and lemon juice—set it on the fire, stir it well till it boils, then strain it till clear through a jelly bag.

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