A Cheaper Meat Jelly

Ingredients

• 1 calf's foot
• 1.5–2 pounds neck of veal or beef
• 1 small onion
• 1 carrot
• 1 bunch parsley
• spice
• 1–2 bits lean ham
• 5 half pints water

Instructions

1. Place the calf's foot, neck of veal or beef, onion, carrot, parsley, spice, and lean ham in a pot with five half pints of water.
2. Bring to a boil, then reduce heat to very low and simmer slowly for five to six hours until a strong jelly forms.
3. Strain the liquid, keeping the jelly and discarding the solids; do not stew down the vegetables into the jelly.