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To Make The Jelly

Take one cow heel, one large shank of beef, five pounds of knuckle of veal, two onions, a bouquet of sweet herbs; put all on to boil in six quarts of water, with salt and spices. Carefully remove the scum as it rises; let it boil seven hours; strain and set away to cool. When cold remove the fat; turn the jelly into the stewpan, being careful to leave the sediment; add the stock from the turkey bones, also the gravy which came from the turkey while roasting; the whites and shells of six eggs. Set on the fire; when it boils draw it aside and let it stand fifteen or twenty minutes. Run through a flannel jelly bag, and season with Worcester sauce. Place the turkey in a mould in which you have previously put a small quantity of the jelly to form; pour in the rest and set away to cool. When required, turn out on a platter.