ii S The Art of Cookery , 
care that none of the water gets into the cups; if it does, it will 
fpoil it. Keep the water boiling gently all the time till the jel¬ 
ly becomes as thick as glue, take them out, and let them ftand 
to cool, and then turn the glue out into fome new coarfe flan- 
nel, which draws out all the moifture, turn them in fix or eight 
hours on frefh flannel, and fo do till they are quite dry. Keep 
it in a dry warm place, and in a little time it will he like a dry 
hard piece of glue, which you may carry in your pocket without 
getting any harm. The beft way is to put it into little tin-boxes* 
When you ufe it, boil about a pint of water, and pour it on a 
■piece of glue about as big as a final! walnut, ftirring it all the 
time till it is melted. Seafon with fait to your palate ; and if 
you chufe any herbs or fpice, boil them in the water firfl, and 
then pour the water over the glue. 
To make portable foup . 
Take two legs of beef, about fifty pounds weight, take off 
all the (kin and fat as well as you can, then take all the meat 
and finews clean from the bones, which meat put into a large pot, 
and put to it eight or nine gallons of foft water ; firft make it 
boil, then put in twelve anchovies, an ounce of mace, a quarter 
of an ounce of cloves, an ounce of whole pepper black and 
white together, fix large onions peeled and cut in two, a little 
bundle cf thyme, fweet-marjoram, and winter-favoury, the dry 
hard cruft of a two-penny loaf, ftir it all together and cover; it 
clofe, lay a weight on the cover to keep itclofe down, and let. it 
boil foftly for eight or nine hours, then uncover it, and fiir it to¬ 
gether ; cover it clofe again, and let it boil till it is a very rich 
good jelly, which you will know by taking a little out now and 
then, and letting it cool. When you think it is a thick jelly, take 
it off, ftrain it through a coarfe hair bag, and prefs it hard ; then 
flrain it through a hair fieve into a large earthen pan; when it is 
quite coid, take off the fkum and fat, and take the fine jelly 
clear from the fettlings at bottom, and then put the jelly into a 
large deep well tinned flew-pan. Set it over a (love with a flow 
fire, keep ftirring it often, and take great care it neither flicks to 
the pan or burns. When you find the jelly very ftiff and thick, 
as it will Be in lumps about the pan, take it out, and put it 
into large deep china-cups, or well-glazed earthen-ware. Fill 
the pan two-thirds full of water, and when the water boils, 
fet in your cups. Be fare no water gets into the cups, and keep 
the water boiling foftly all the time till you find the jelly is like 
a ftiff glue j take out the cups, and when they are cool, turn 
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