latter back in the stock to boil down. If water has
been used, the usual vegetables must be placed in —
viz., an onion stuck with six cloves, a small head of
celery, a turnip, carrot, a bunch of parsley, and pepper
and salt. When the whole is reduced to about a quart,
strain it carefully off ; remove every particle of fat,
and if not clear, clear it with the white of two eggs, by
whipping them up with a little cold water, adding them
to the stock, boiling briskly for a few minutes, and then
running the whole through a jelly-bag. Next, again
place the stock in an enamelled saucepan, and let it
boil down to about a pint. Take a third of this and
put it into a little enamelled stew-pan for the aspic
jelly. Now, this jelly requires rather a decided flavour ;
add therefore a couple of beads of garlic, and let these
simmer sujSiciently long to give the stock — one-third
of a pint — what may be called a foreign smell. The
fowl-bones will probably have been sufficient to cause
this to set into a firm jelly when poured out on to a
plate and allowed to get cold ; should, however, it not
be firm enough, a little gelatine must be added to it.
Should the jelly require a little colour, a small piece of
toasted bread✪ Chicken Cutlets, such as is used for toast-and-water, will
be found best for the purpose — of course put in when
the jelly is hot. When the jelly is set, it must be cut
up — two silver forks are best for the purpose — and
piled up in the centre of the silver dish, for the chicken
cutlets to be placed round it.
Next, we have two-thirds of a pint of strong stock
left in the saucepan. Add to this about half an ounce
of gelatine and a couple of bay-leaves, and let it boil
till the gelatine is quite dissolved ; take out the bay-
leaves, and pour it off into a basin, and take off any
little scum that may have risen from the gelatine.
Next pour some cream — about half a tumbler — into an
enamelled saucepan ; as soon as it begins to boil, pour
HOW TO GIVE A DINNER.
69
the warm stock on it, take it off the fire, stir with a
spoon for a few minutes, and pour it into a small basin
for use. Now this white sauce, which is exceedingly
nice, when cold will be a hard jelly, looking like blanc-
mange.
Next take the shces of chicken and a few thin slices
of ham, pour a little of the white sauce on to a plate,
and before it has time to cool, cover the plate with very
thin shces of chicken ; dip the ham into the stock, and
spread it over the chicken, again covering the ham
with some more thin slices of chicken. Cover the
whole, by means of a spoon, with some more white sauce,
taking care to leave a little sauce for use afterwards.
Page 35 · 2 recipe records on this page
Presented as published in 1906. 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
latter back in the stock to boil down. If water has been used, the usual vegetables must be placed in — viz., an onion stuck with six cloves, a small head of celery, a turnip, carrot, a bunch of parsley, and pepper and salt. When the whole is reduced to about a quart, strain it carefully off ; remove every particle of fat, and if not clear, clear it with the white of two eggs, by whipping them up with a little cold water, adding them to the stock, boiling briskly for a few minutes, and then running the whole through a jelly-bag. Next, again place the stock in an enamelled saucepan, and let it boil down to about a pint. Take a third of this and put it into a little enamelled stew-pan for the aspic jelly. Now, this jelly requires rather a decided flavour ; add therefore a couple of beads of garlic, and let these simmer sufficiently long to give the stock — one-third of a pint — what may be called a foreign smell. The fowl-bones will probably have been sufficient to cause this to set into a firm jelly when poured out on to a plate and allowed to get cold ; should, however, it not be firm enough, a little gelatine must be added to it. Should the jelly require a little colour, a small piece of toasted bread, such as is used for toast-and-water, will be found best for the purpose — of course put in when the jelly is hot. When the jelly is set, it must be cut up — two silver forks are best for the purpose — and piled up in the centre of the silver dish, for the chicken cutlets to be placed round it.
Next, we have two-thirds of a pint of strong stock left in the saucepan. Add to this about half an ounce of gelatine and a couple of bay-leaves, and let it boil till the gelatine is quite dissolved ; take out the bayleaves, and pour it off into a basin, and take off any little scum that may have risen from the gelatine. Next pour some cream — about half a tumbler — into an enamelled saucepan ; as soon as it begins to boil, pour
the warm stock on it, take it off the fire, stir with a spoon for a few minutes, and pour it into a small basin for use. Now this white sauce, which is exceedingly nice, when cold will be a hard jelly, looking like blancmange.
Next take the shces of chicken and a few thin slices of ham, pour a little of the white sauce on to a plate, and before it has time to cool, cover the plate with very thin shces of chicken ; dip the ham into the stock, and spread it over the chicken, again covering the ham with some more thin slices of chicken. Cover the whole, by means of a spoon, with some more white sauce, taking care to leave a little sauce for use afterwards.
Records on this page
Chicken CutletsAspic Jelly