Clear Soup.
Take the fat from your soup stock; dip out two quarts, or more, as you may need, warm it over the fire with an onion, simmer and skim until clear; strain; add two tablespoonfuls of sparkling gelatine soaked in a very little water; put in, also, a teaspoonful of essence of celery, the juice of a lemon, and a glass of good wine. Boil up once, take off the film from the top, and pour out.