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FOWL JELLY (in cakes)

Take ten pounds of the leg of beef, two cowheels, a knuckle of veal, a couple of old fowls, and the trimmings of any thing at hand, with the bones, etc., broken in pieces; cover with water, and boil gently, adding a bunch of sweet herbs, a blade of mace, an onion, a bit of lemon-peel, and some whole peppers, and salt to taste. Boil six hours; clear off the fat, strain, and let the mixture cool, when every particle of grease must be removed. When cold, put it over a quick fire, and boil till the jelly clings to the wooden spoon, when it may be poured out into a buttered tin. When quite cold, cut it into strips, and store carefully in a tin box, to be dissolved for gravy or soups.