Cox's manual of gelatine cookery

INVALID BEEF TEA JELLY i ox. COX'S INSTANT? Make half a pint of pone beef tea ; rae hot, POWDERED stir in the Gelatine and strain into a basin. Season, and pour into small moulds rinsed ? Pitt *#0ne beef tea in cold water, or into china cases. When firm, dip the moulds into hot water, and turn quickly out on to a dish—or if in china cases, serve in the case. Increase the Gelatine in warm weather. This is usefully remembered in the case of invalids on tepid diet, as it is very palatable and soothing in that form. Page 59 162 183 168 166 0s. OOZ’S INSTANT POWDERED GELATINE lb. lean neck of mutton lb. beef (from thick part of De ee leg) 4 oz. vermicelli A little salt 13;'pinte cold water 1 tablespoonful of brandy Seasoning (unless for acute itinass} 1 4 03. COX’S INSTANT i lb. of raw pheasant, prefer- ably the breast } pint of stock and milk mixed egg 4 oz, butter MEAT AND EGG SOUP Mince the meat (lean and fresh) and cook it beef-tea fashion in the water for 2 hours. Add the Gelatine about 5 minutes before the meat is ready, and strain. Beat the yolks of eggs, removing the specks, and add the liquor a spoonful at a time at first, beat- ing well. When blended, reheat, and serve hot or tepid, with toast or plain biscuits. This is useful where nourishment is required, but where only weak meat dishes are allowed. (Another way) Proceed as before, but at the time of serving, instead of cooking eggs in the liquor, pour a cupful of it over a lightly poached egg in the soup plate. And if more body is pre- ferred, a little boiled rice may be added. A mild fiavouring of curry powder or paste (for convalescents) is often relished for this class of soup ; so is tomato sauce or catsup ; even a few drops add zest to the dish. MEAT JELLY WITH VERMICELLi Cut the meat very small and put into the water for an hour, place over the fire and bring to the boil. Then add the other ingredients (except the brandy), and simmer well for 4 or § hours down to less than a pint, skimming well in the early stage of cooking ; stir in the Gelatine and strain care. fully through a sieve and free from all fat. Add the brandy. Pour into small dariole moulds, and serve as required. If preferred, the jelly could be served as beef tea. Other meats, also poultry, may be similarly used. PHEASANT PUREE Mince the meat and pound it with the yolk of egg and butter, and a little seasoning of salt, pepper, and a drop or two of essence of cloves; sieve this. Add the Gelatine to the stock, also the milk, and stir over the fire until the Gelatine 1s melted ; put in the meat, and cook in a double pan for 20 minutes or more. Serve with dry toast or plain biscuits. Page 60 (Another way} Reduce the stock and milk to a third of a pint, and cook the mixture in little moulds for cold service, or te use for sandwiches. Other game, or game and poultry, can be used similarly, and cream may replace butter. RAW BEEF SANDWICHES {A new mode) Scrape the pulp from a lean fresh steak by laying it flat on a plate. Use a sharp knife, and scrape from you, leaving nothing behind but the skin. Dissolve the Gelatine in the water, and when cooi mix in the cream, then the meat, which should be prepared the last thing. About two or three ounces will be wanted Pour out on a flat dish to get quite cold, then either stamp it out in rounds and place between thin slices of bread and butter the same size and shape, or cut it in dice and make the sandwiches in the usual way. 1 q O% COX'S INSTANT 167 POWDERED GELATINE A beef steak (about 2 or 3 Ozs.) 1 gill of water Seasoning, if alloweé 3 gill of cream Note.—In extreme illness this mode is not'suitable, but convalescents will find it very acceptable. A few drops of essence of cloves or cinnamon improve the flavour. A VERY USEFUL STOCK