Meat Jelly with Gelatine

Put four quarts of good broth with one pound of gelatine into a saucepan, adding a quarter of an ounce of pepper-corns, two cloves, a few branches of celery and a little mace, put it on to the fire and stir continuously with a whip until the liquid boils; season to taste. Break six eggs, put them with their shells into a bowl and beat them up a little mixing in with them, half a bottle of white wine or a quarter of a bottle of Madeira, one gill of tarragon vinegar, and a quart of small pieces of clean ice, dilute this with a quart of the liquid jelly, and pour the clarification into the remainder of the jelly, stirring it constantly, then return the saucepan to the fire and continue the beating. When the jelly has reached the boiling degree, remove it from the fire, and keep it very warm for half an hour, but it must not boil again; filter as indicated (No. 103).