Every sort of dish requires good sauce, and for every sauce it is absolutely necessary to have a good meat jelly. The following may be depended upon as being excellent: the shin of beef, knuckle of veal, neck of mutton, fowls, calves' feet: carefully cut off all fat whatever, and stew over a stove as slowly as possible, till the juice is entirely extracted. This will produce about seven quarts of jelly. No pepper, salt, or herbs of any kind. These should be added in using the jelly, whether for soups, broths, or sauces; but the pure jelly is the thing to have as the foundation for every species of cookery.