Take beef or veal soup, and let it get perfectly cold, then skim off
every particle of the grease. Set it on the fire, and let it boil till
of a thick glutinous consistence. Care should be taken that it does not
burn. Season it highly with salt, pepper, cloves and mace--add a little
wine or brandy, and then turn it on to earthen platters. It should not
be more than a quarter of an inch in thickness. Let it remain until
cold, then cut it in pieces three inches square, set them in the sun to
dry, turning them frequently. When perfectly dry, put them in an earthen
or tin vessel, having a layer of white paper between each layer. These,
if the directions are strictly attended to, will keep good a long time.
Whenever you wish to make a soup of them, nothing more is necessary,
than to put a quart of water to one of the cakes, and heat it very hot.