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Jellied Consomme

Consomme made with a veal knuckle added to the pot, or with the scalded and skinned feet of chicken, will jelly if rich enough. It can be tested by spreading a teaspoonful on a chilled saucer. If it sets in a few minutes, both texture and flavor will be much better than if gelatin is added. Naturally, if one's consomme is made of meat cubes, meat extracts, or canned broths which did not jelly in their cans, there is nothing to do but add commercial gelatin according to directions on package, usually 1 tablespoon of gelatin to 1 pint of liquid. If the jellied consomme is to be cut into cubes or to be heaped in piles afterward, then add 1 extra tablespoon of gelatin.

I RABBIT, JOINTED 14 POUND BACON 2 CLOVES PARSLEY, OR WILD