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Meat Jelly

A simple meat jelly may be made of a quart of clear, strong meat stock; heat this and stir into it a quarter of a package of gelatine that has been dissolved in cold water enough to cover it. Bring to a boil, and add half a gill each of vinegar and sherry; remove at once from the fire, and strain without squeezing through a flannel jelly bag. This jelly may be poured around cold boil tongue or cold chicken, or may be put by itself in a mould to form.