Take Calves feet 2 lb.
Mutton 5 lb.
Pork 1 lb.
One onion, minced fine
Two heads celery, minced fine
Two carrots, minced fine
Salt 1 tablespoonful
Put these into a saucepan with just sufficient water to cover them, and
set it on to boil. When nearly done, suspend a clove bag in the liquor.
Remove the meats, and press them through a sieve; evaporate the fluid
freed from water in a water-bath to the consistency of honey, and pour
it upon a clean smooth stone or slate. When cold, cut it into pieces
and dry it. Beef and veal, as an addition, or alone, may be treated in
the same manner.