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It involves soaking a large square of cheesecloth in a bowl full of an entire bottle of dry white wine with three sticks of melted unsalted butter.

Put limes and spices in a cheesecloth bag, and submerge in the pot with the wine; place over medium heat.

After four hours, strain with a mesh strainer or cheesecloth.

Finally, remove the stock jelly from the refrigerator and push it through a fine mesh sieve or cheesecloth so that it forms uniform, grain-sized pieces, then combine with your raw meatball mixture.

You’ll need to dampen the cheesecloth with brandy every few days.