A turkey, &c. in jelly


Boil a turkey or a fowl as white as you can, let it stand till cold, and have ready a jelly made thus: take a fowl, skin it, take off all the fat, don’t cut it to pieces, nor break the bones; take four Pounds of a leg of veal, without any fat or skin, put it into a well tinned sauce-pan, put to it full three Quarts of water, set it on a very clear fire till it begins to simmer; be sure to skim it well, but take great care it don’t boil. When it is well skimmed, set it so as it will but just seem to simmer, put to it two large blades of mace, half an nutmeg, and twenty corns of white pepper, a little bit of Lemon-peel as big as a sixpence. This will take six or seven hours doing. When you think it is a stiffjelly, which you will know by taking a little out to cool, be sure to skim off all the fat, if any, and be sure not to stir the meat in the sauce-pan. A quarter of an hour before it is done, throw in a large tea-spoonful of salt, squeeze in the juice of half a fine Seville orange or lemon; when you think it is enough, strain it off through a clean sieve, but don’t pour it off quite to the bottom, for fear of settlings. Lay the turkey or fowl in the dish you intend to send it to table in, then pour this liquor over it, let it stand till quite cold, and send it to table. A few astertian flowers stuck here and there looks pretty, if you can get them; but lemon, and all those things are intirely fancy. This is a very pretty dish for a cold collation, or a supper.

All sorts of birds or fowls may be done this way.