For gelly of flesh you proceed in the same manner, with a brawny Capon or
Cock, and a rouelle of Veal (first skinned, and soaked from the blood) in
stead of Harts-horn: and when the broth will gelly, do as above, using a
double or treble proportion of wine. Boil no Salt in it at first, for that
will make the gelly black.
HARTS-HORN GELLY
Take a pound of Harts-horn, and boil it in five quarts of water, until it
come to three pints, then strain it through a sieve or strainer, and so let
it stand, until it be cold; and according to the strength you may take more
or less of the following Ingredients. First, take your stock of gelly, &
put it into a skillet or pipkin with a pound of fine loaf Sugar, and set it
over a fire of Charcoal; and when it begins to boil, put in a pint or more
of Rhenish-wine. Then take the whites of Eggs six or eight, beaten very
well, with three or four spoonfuls of Rose-water, and put into the gelly.
Then take two grains of Amber, and one grain of Musk, and put thereto, so
let it boil a quarter of an hour, but not too violent; Then put in three or
four spoonfuls of Cinnamon-water, with the juyce of seven or eight Limons;
boil it one walm more, and run it very hot through your gelly-bag; this
done, run it again as cool and softly as you can into your Glasses and
Pots.
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