If liked, wine or brandy may be substituted for part
of the water. Allowance must be made for this when
measuring water in the first instance. Brandy or wine
must be strained through a fine linen cloth into the jelly
after clearing.
Claret Jelly.
1 oz. gelatine. j f lb. loaf sugar.
A small pot red currant jelly, j A quart bottle cheap claret.
Juice and rind of 1 lemon.
Method : Put all the ingredients into a white-lined
pan and soak for \ hour, or till the gelatine is soft.
Then simmer, stirring all the time, till the gelatine is
melted. Boil for 5 minutes, and strain into a delf mould.
Aspic Jelly.
2 oz. gelatine.
1^ pints cold water.
2 bay leaves.
1 small onion, sliced.
2 teaspoonfuls tarragon vinegar.
£ pint malt vinegar.
1 teaspoonful salt.
£ teaspoonful peppercorns
(crushed).
Rind and juice of 1 lemon.
Piece of celery, or 1 teaspoonful
crushed celery seed.
Whites and shells of 2 eggs✪ Aspic Jelly.
Method : Steep the gelatine with the water till soft,
using a brass or enamel pan ; add all the other ingredients
and whisk over a quick fire till it boils. Boil without
stirring for 5 minutes, then cover and stand to settle in a*
CREAMS, JELLIES, ETC.
67
warm place for 3 minutes, or till a crack in the scum
shows clear liquid underneath.
Pour some boiling water through a jelly bag, keeping
the bag covered to retain the heat. As soon as the water
is out, pour the jelly into the bag, having a clean, hot
bowl underneath. When it begins to run clear, change
the basin and pour the first flow of jelly back into the
bag.
Keep the bag covered and in a warm place. The jelly
being stiff for garnishing will harden in the bag and waste
if allowed to become cool.
N.B. — Use more gelatine in warm weather.
Moulding Jelly. —
The mould must be metal ; moulds such as delf are
not suitable for lining. Use the jelly quite cold, at the
point of setting. Be careful that every part of the mould
is lined perfectly before any kind of garnish or decoration
is put in. Set each decoration with a few drops of jelly
— too great a quantity will float instead of setting it.
The materials used should be quite dry, or the jelly
may not stick to them. If ice cannot be obtained for
setting the jelly use cold water and salt. See that no
splash of water gets between the layers of jelly or they
may separate when the mould is turned out. If ice is
used do not allow the jelly to harden too much between
the additions, as this also will cause the jelly to turn out
in separate layers.
To turn out. — Immerse for an instant in water as hot
as the hand can bear. Wipe the mould and the jelly
with a clean cloth before reversing the mould. Any
water left about the jelly will collect on the dish and
spoil the appearance when it is turned out.
68
SAUCES FOR FISH, MEAT, ETC.
White Sauce.
1 oz. butter.
1 oz. flour.
| pint water or pot liquor.
J pint milk.
Salt.
Pepper✪ White Sauce.
Method : Melt the butter in a saucepan, add the flour
and mix with a wooden spoon till perfectly blended.
Allow the mixture to cook over gentle heat for a few
moments, but do not let the flour take colour. Add the
liquid very gradually and boil 3 minutes, stirring all the
time. Season with salt and pepper.
Page 28 · 2 recipe records on this page
Presented as published in 1900. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
If liked, wine or brandy may be substituted for part of the water. Allowance must be made for this when measuring water in the first instance. Brandy or wine must be strained through a fine linen cloth into the jelly after clearing.
Claret Jelly.
1 oz. gelatine. j f lb. loaf sugar.
A small pot red currant jelly, j A quart bottle cheap claret.
Juice and rind of 1 lemon.
Method : Put all the ingredients into a white-lined pan and soak for \ hour, or till the gelatine is soft. Then simmer, stirring all the time, till the gelatine is melted. Boil for 5 minutes, and strain into a delf mould.
Aspic Jelly.
2 oz. gelatine.
1^ pints cold water.
2 bay leaves.
1 small onion, sliced.
2 teaspoonfuls tarragon vinegar. £ pint malt vinegar.
1 teaspoonful salt.
£ teaspoonful peppercorns (crushed).
Rind and juice of 1 lemon. Piece of celery, or 1 teaspoonful crushed celery seed.
Whites and shells of 2 eggs.
Method : Steep the gelatine with the water till soft, using a brass or enamel pan ; add all the other ingredients and whisk over a quick fire till it boils. Boil without stirring for 5 minutes, then cover and stand to settle in a*
CREAMS, JELLIES, ETC.
warm place for 3 minutes, or till a crack in the scum shows clear liquid underneath. Pour some boiling water through a jelly bag, keeping the bag covered to retain the heat. As soon as the water is out, pour the jelly into the bag, having a clean, hot bowl underneath. When it begins to run clear, change the basin and pour the first flow of jelly back into the bag. Keep the bag covered and in a warm place. The jelly being stiff for garnishing will harden in the bag and waste if allowed to become cool.
N.B. — Use more gelatine in warm weather.
Moulding Jelly. — The mould must be metal; moulds such as delf are not suitable for lining. Use the jelly quite cold, at the point of setting. Be careful that every part of the mould is lined perfectly before any kind of garnish or decoration is put in. Set each decoration with a few drops of jelly — too great a quantity will float instead of setting it. The materials used should be quite dry, or the jelly may not stick to them. If ice cannot be obtained for setting the jelly use cold water and salt. See that no splash of water gets between the layers of jelly or they may separate when the mould is turned out. If ice is used do not allow the jelly to harden too much between the additions, as this also will cause the jelly to turn out in separate layers.
To turn out. — Immerse for an instant in water as hot as the hand can bear. Wipe the mould and the jelly with a clean cloth before reversing the mould. Any water left about the jelly will collect on the dish and spoil the appearance when it is turned out.
SAUCES FOR FISH, MEAT, ETC. White Sauce.
1 oz. butter.
1 oz. flour.
| pint water or pot liquor.
J pint milk.
Salt.
Pepper.
Method : Melt the butter in a saucepan, add the flour and mix with a wooden spoon till perfectly blended. Allow the mixture to cook over gentle heat for a few moments, but do not let the flour take colour. Add the liquid very gradually and boil 3 minutes, stirring all the time. Season with salt and pepper.
Records on this page
Aspic JellyWhite Sauce