To make Pocket Soop

Preparation info

  • Difficulty


Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

  • About


Take a Leg of Veal, strip off all the Skin and Fat, then take all the muscular or Fleshy Parts clean from the Bones. Boil this Flesh in three or four Gallons of Water till it comes to a strong Jelly, and that the Meat is good for nothing. Be sure to keep the Pot close covered, and not do too fast; take a little out ma Spoon now and then, and when you find it is a good rich Jelly, strain it through a Sieve into a clean earthen Pan. When it is cold, take off all the Skim and Fat from the Top, then provide a large deep Stew-pan with Water boiling over a Stove, then take some deep China-cups, or well glazed Earthen Ware, and fill these Cups with the Jelly, which you must take clear from the Settling at the Bottom, and set them in the Stew-pan of Water. Take great Care none of the Water gets into the Cups; if it does, it will spoil it. Keep the Water boiling gently all the time, till the Jelly becomes thick as Glew; then take them out, and let them stand to cool; then turn the Glew out into some new coarse Flannel, which draws out all the Moisture; turn them in six or eight Hours on fresh Flannel, and so do till they are quite dry. Keep it in a dry warm Place, and in a little time it will be like a dry hard Piece of Glew, which you may carry in your Pocket, without getting any Harm. The best Way is to put it into little Tin Boxes. When you use it, boil about a Pint of Water, and pour it on a Piece of Glew about as big as a small Wallnut, stirring all the time till it is melted. Season with Salt to your Palate; and if you chuse any Herbs, or Spice, boil them in the Water first, then pour the Water over the Glew.