Meat Jellies for Pies and Sauces

Ingredients

• 3 lbs. shin of beef
• 3 lbs. knuckle or neck of veal
• 1/2 lb. lean of ham
• 3 quarts water
• 2 carrots
• parsley
• 1 mild onion
• 2 bay-leaves
• 1 blade of mace
• 1 small saltspoonful peppercorns
• 3/4 oz. salt

Instructions

1. Combine the shin of beef, knuckle or neck of veal, and lean ham in a pot with the cold water.
2. Add the carrots, bunch of parsley, onion stuck with cloves, bay-leaves, blade of mace, peppercorns, and salt.
3. Very gently stew for 5 to 6 hours—do not allow it to boil rapidly, as this will cloud the jelly.
4. When complete and quite cold, carefully remove all the fat from the surface.
5. Pass the jelly through a fine sieve or cloth.