TO MAKE HARTS-HORN GELLY
Take a pound of Harts-horn, and a prety big lean Chicken, and put it into a
skillet with about nine quarts of water, and boil your stock prety stiff,
so that you may cut it with a knife; you may try it in a spoon, as it is a
boiling. Then drain your liquor clear away from the Harts-horn through a
fine searse, and let it stand until the next morning; Then if there be any
fat upon it, pare it away, and likewise the settlings at the bottom. Then
put your Gelly into a good big skillet, and put to it a quart of the palest
white-wine that you can procure, or a quart of Rhenish-wine, and one pound
of double refined Sugar, and half an Ounce of Cinnamon broken into small
pieces, with three or four flakes of Mace. Then set it upon the fire, and
boil it a good pace. Then have the whites of sixteen Eggs beaten to a high
froth; so put in the froth of your Eggs, and boil it five or six Walms;
then put in the juyce of six Limons, and boil it a little while after, and
then run it into a silver bason through your gelly-bag: and keep it warm by
the fire, until it have run through the second time.
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