Jelly With Meat Broth

Preparation:

Preparation: In a saucepan put plenty of water, the meat and vegetables, add salt. Put on the fire and before the water reaches the boil skim off the foam, let it simmer slowly for four hours. Pass the broth through a sieve, let it cool then remove the fat with a slotted spoon. To clarify, add one or two lightly beaten egg whites. Put it back on the heat for a few minutes then pass it through a sieve again, and finally, perfume it with wine or with sherry or port. Leave to cool in the refrigerator. You can make chicken jelly by replacing the veal with half a chicken.