of ham, any poultry trimmings, 2 carrots, 1 onion, 1 faggot of savoury
herbs, 1 glass of sherry, 3 quarts of water; seasoning to taste of salt
and whole white pepper; 3 eggs.
_Mode_.--Lay the ham on the bottom of a stewpan, cut up the veal and
cow-heel into small pieces, and lay them on the ham; add the poultry
trimmings, vegetables, herbs, sherry, and water, and let the whole
simmer very gently for 4 hours, carefully taking away all scum that may
rise to the surface; strain through a fine sieve, and pour into an
earthen pan to get cold. Have ready a clean stewpan, put in the jelly,
and be particular to leave the sediment behind, or it will not be clear.
Add the whites of 3 eggs, with salt and pepper, to clarify; keep
stirring over the fire, till the whole becomes very white; then draw it
to the side, and let it stand till clear. When this is the case, strain
it through a cloth or jelly-bag, and use it for moulding poultry, etc.
(See Explanation of French Terms, page 44.) Tarragon vinegar may be
added to give an additional flavour.
_Time_.--Altogether 4-1/2 hours. _Average cost_ for this quantity, 4s.
WHITE PEPPER.--This is the produce of the same plant as that
which produces the black pepper, from which it is manufactured
by steeping this in lime and water, and rubbing it between the
hands till the coats come off. The best berries only will bear
this operation; hence the superior qualities of white pepper
fetch a higher price than those of the other. It is less acrid
than the black, and is much prized among the Chinese. It is
sometimes adulterated with rice-flour, as the black is with
burnt bread. The berries of the pepper-plant grow in spikes of
from twenty to thirty, and are, when ripe, of a bright-red
colour. After being gathered, which is done when they are green,
they are spread out in the sun, where they dry and become black
and shrivelled, when they are ready for being prepared for the
market.
BECHAMEL, or FRENCH WHITE SAUCE.