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VERMICELLI JELLY (Invalid Cookery)

This may be eaten cold as a jelly or hot as a soup. The ingredients required are, half a pound of neck of mutton all lean, the same of beef from the thick part of the leg, an ounce of isinglass, and an ounce of vermicelli. The meat must be cut very small, and put into three pints of water an hour beforehand. Bring to the boil, and then add the other ingredients, and simmer for from four to five hours. Season with a few peppercorns, and a sprig of any sweet herb, or a bay-leaf, except in serious illness, when only a pinch of salt should go in. Skim well in the early stages of the cooking, and carefully strain and free from fat at the end of the process. A little wine or brandy may be added after straining. If wanted cold, pour into shallow earthen-ware vessels, and keep in a cold place. It should simmer down to less than a quart.