Having washed a fore-quarter or knuckle of veal, and cracked the
bones, put it on to boil with two quarts and a pint of water. Let
it boil till the liquid is reduced to one quart, and skim it well.
Then strain it, and set it away to cool. When quite cold, mix with
it a pint and a half of clear lemon juice, and a pint and a half
of capillaire or clear sugar-syrup. If you have no capillaire
ready, boil two pounds of loaf-sugar in a pint and a half of
water, clearing it with the beaten white of an egg mixed into the
sugar and water before boiling. Serve the sherbet cold or iced, in
glass mugs at the dessert, or offer it as a refreshment at any
other time.
Sherbet may be made of the juice of various sorts of fruit.