This is what one may call Veal-Glue.
To make Veal-Glue, or Cake-Soup, to be carried in the Pocket.
Take a Leg of Veal, strip it of the Skin and the Fat, then take all the
Muscular or Fleshy Parts from the Bones; boil this Flesh gently in such a
quantity of Water, and so long a time, till the Liquor will make a strong
Jelly when 'tis cold: this you may try by taking out a small Spoonful now
and then, and letting it cool. Here it is to be supposed, that tho' it will
jelly presently in small quantities, yet all the juice of the Meat may not
be extracted, however, when you find it very strong, strain the Liquor
thro' a Sieve, and let it settle; then provide a large Stew-pan with Water,
and some China-Cups, or glazed Earthen-Ware; fill these Cups with the Jelly
taken clear from the Settling, and set them in the Stew-pan of Water, and
let the Water boil gently till the Jelly becomes thick as Glue: after
which, let them stand to cool, and then turn out the Glue upon a piece of
new Flannel, which will draw out the Moisture; turn them in six or eight
Hours, and put them upon a fresh Flannel, and so continue to do till they
are quite dry, and keep it in a dry warm Place: this will harden so much,
that it will be stiff and hard as Glue in a little time, and may be carry'd
in the Pocket without Inconvenience.
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