Savoury Jelly

Ingredients

• 8–10 pounds coarse lean beef or inferior parts of veal fore quarter
• 2 gallons water
• 1 pound lean salt pork
• 3 large onions, chopped
• 3 carrots
• 1 large handful parsley
• sweet herbs
• pepper and salt
• 0.5 pint white wine
• 1 large spoonful lemon pickle
• 4 eggs, whites and shells beaten together

Instructions

1. Place 8–10 pounds of coarse lean beef or inferior veal cuts into a pot with 2 gallons of water, 1 pound of lean salt pork, 3 large chopped onions, 3 carrots, a large handful of parsley, sweet herbs of your choice, and pepper and salt to taste.
2. Boil very gently until the liquid reduces to 2 quarts. Strain through a sieve.
3. The next day, remove the fat from the surface and turn out the jelly, separating it carefully from any dregs at the bottom.
4. Return the jelly to the fire and add half a pint of white wine, a large spoonful of lemon pickle, and the whites and shells of 4 eggs beaten together.
5. When the mixture boils clear on one side, run it through a jelly bag to achieve a clarified, finished jelly.