Boil lean beef or veal till tender. If you have any beef or veal bones,
crack and boil them with the meat, (they should be boiled longer than
the meat,) together with a little salt pork, sweet herbs, and pepper and
salt. When boiled sufficiently, take it off, strain it, and let it
remain till the next day--then skim off the fat, take up the jelly, and
scrape off the dregs that adhere to the bottom of it--put in the whites
and shells of several eggs, several blades of mace, a little wine, and
lemon juice--set it on the fire, stir it well till it boils, then strain
it till clear through a jelly bag.