proportion of water to each heel is about a quart: let it simmer gently
for eight hours (keeping it clean skimmed); it will make a pint and a
half of strong jelly, which is frequently used to make calves' feet
jelly (No. 481), or to add to mock turtle and other soups. See No. 240*.
This jelly evaporated, as directed in No. 252, will give about three
ounces and a half of strong glaze. An unboiled heel costs one shilling
and threepence: so this glaze, which is very inferior in flavour to No.
252, is quite as expensive as that is.

N.B. To dress the heels, see No. 18.

_Obs._ Get a heel that has only been scalded, not one of those usually
sold at the tripe-shops, which have been boiled till almost all the
gelatine is extracted.

_Clear Gravy Soups._--(No. 200.)

Cut half a pound of ham into slices, and lay them at the bottom of a
large stew-pan or stock-pot, with two or three pounds of lean beef, and
as much veal; break the bones, and lay them on the meat; take off the
outer skin of two large onions and two turnips; wash, clean, and cut
into pieces a couple of large carrots, and two heads of celery; and put
in three cloves and a large blade of mace. Cover the stew-pan close, and
set it over a smart fire. When the meat begins to stick to the bottom of
the stew-pan, turn it; and when there is a nice brown glaze at the
bottom of the stew-pan, cover the meat with hot water: watch it, and
when it is coming to boil put in half a pint of cold water; take off the
scum; then put in half a pint more cold water, and skim it again, and
continue to do so till no more scum rises. Now set it on one side of the
fire to boil gently for about four hours; strain it through a clean
tamis or napkin (do not squeeze it, or the soup will be thick) into a
clean stone pan; let it remain till it is cold, and then remove all the
fat. When you decant it, be careful not to disturb the settlings at the
bottom of the pan.

The broth should be of a fine amber colour, and as clear as rock water.
If it is not quite so bright as you wish it, put it into a stew-pan;
break two whites and shells of eggs into a basin; beat them well
together; put them into the soup: set it on a quick fire, and stir it
with a whisk till it boils; then set it on one side of the fire to
settle for ten minutes; run it through a fine napkin into a basin, and
it is ready.

However, if your broth is carefully skimmed, &c. according to the
directions above given, it will be cl