Boil a fowl as directed for chicken stock, or boil a chicken or knuckle of veal, as directed for white stock. Let the stock cool, take off the grease, then clarify the stock. If veal has been used, no gelatine will be needed. If chicken only has been used in making the stock, add to each quart of hot clarified stock three quarters of a box of Cox's gelatine which has been soaked one hour in a half cupful of cold water. Stir until the gelatine is dissolved. This will make a very clear, light-colored jelly, good for molding, salads, chicken, etc.