knuckle of veal, poultry trimmings (if for game pies, any game
trimmings), 2 onions stuck with cloves, 2 carrots, 4 shalots, a bunch of
savoury herbs, 2 bay-leaves; when liked, 2 blades of mace and a little
spice; 2 slices of lean ham, rather more than 2 quarts of water.
_Mode_.--Cut up the meat and put it into a stewpan with all the
ingredients except the water; set it over a slow fire to draw down, and,
when the gravy ceases to flow from the meat, pour in the water. Let it
boil up, then carefully take away all scum from the top. Cover the
stewpan closely, and let the stock simmer very gently for 4 hours: if
rapidly boiled, the jelly will not be clear. When done, strain it
through a fine sieve or flannel bag; and when cold, the jelly should be
quite transparent. If this is not the case, clarify it with the whites
of eggs, as described in recipe No. 109.
_Time_.--4 hours. _Average cost_, for this quantity, 5s.
SHRIMP SAUCE, for Various Kinds of Fish.