To make Cake-Soup of Beef, &c.
Take a Leg, or what they call in some Places a Shin of Beef, prepare it as
prescribed above for the Leg of Veal, and use the muscular Parts only, as
directed in the foregoing Receipt; do every thing as abovemention'd, and
you will have a Beef-Glue, which, for Sauces, may be more desirable in a
Country-House, as Beef is of the strongest nature of any Flesh. Some
prescribe to add to the Flesh of the Leg of Beef, the Flesh of two old
Hares, and of old Cocks to strengthen it the more; this may be done at
pleasure, but the Foundation of all these Cake Graveys or Glues is the
first. These indeed are good for Soups and Sauces, and may be enrich'd by
Cellary, Cherville, beat Chards, Leeks, or other Soup-Herbs. A little of
this is also good to put into Sauces, either of Flesh, Fish, or Fowl, and
will make a fine mixture with the Travelling Sauce. So that whenever there
is mentioned the Use of Gravey in any of the Receipts contained in this
Treatise, this may be used on Feast-days, and the Mushroom Gravey, or
Travelling Sauce on Fast-days.
This is also a time of the Year when potted Meats begin to come in fashion;
to do which, the following Receipt may be an Example.
To pot a Leg of Beef to imitate potted Venison, from Col.
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