6 rashers of bacon, 2 cloves of
garlic, a small piece of lemon peel,
thyme, bay leaves, and marjoram,
salt, a few peppercorns. Should you
have the carcass of a chicken, or
even the feet and neck, add these
as well. Pour a glass of white wine
into the pan, then cover the
contents with water (about 4 pints
for 2½ pints of jelly). Bring the
pan to the boil, take off the scum,
and then leave to simmer for 4 to 5
hours.
Strain the liquid into a basin and
leave it to cool. The next day,
when the jelly has set, remove very
carefully all the fat, so that no