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JELLY, MEAT, FOR PIES (superior)

Take a pound and a half of the knuckle or neck of veal and half a pound of the shin of beef. Cut them into small pieces, and put them into a saucepan with a quarter of a pint of good beef stock; simmer gently for half an hour, then add two pints more stock, and also a shallot, three ounces of uncooked lean ham, a quarter of a tea-cupful of bruised celery-seed tied in muslin, a clove, a small bunch of savoury herbs, and half a dozen peppercorns. Simmer slowly for three or four hours, or until the liquid will jelly. If quickly boiled, the jelly will not be so clear. Strain the gravy, add salt if required, and put it aside until quite cold, so that the fat may be entirely removed. Probable cost, 2s. 6d. Sufficient for a pint and a half of jelly.