Cox's manual of gelatine cookery

The meat should be fresh and lean, and cut small, Put it into a jar with the water and salt, and cook it over the fire in a saucepan of water for 5 or 6 hours. Or it may be cooked in a slow oven for a more savoury stock. The Gelatine should be added to the ‘stock a few minutes before it is done. Strain through a fine sieve, pressing the meat well ; then leave to cool; remove any fat from the surface, and reheat as required. 1 oz. 168 1 1b. gravy beef 8 pints cold water 1 lb. mutton 1 teaspoonful sait Note.—Skim as needed, and in warm weather use rather more Gelatine and make meet half this quantity. This is available for a number of purposes. added in the form of peppercorns or Extra seasoning can cloves ; or essence of cloves, just a few drops. It may be flavoured with wine and served cold. Again, it may be converted into a very nourishing soup by adding a little cream or a beaten egg to a gill, and reheating, not reboiling. TASTY FISH SAUCE Add the Gelatine to the strained stock (made from the bones and trimmings of any white fish), then dissolve it, and add the milk heated with the butter or cream. The egg should Page 61 4 oz. 1 oz. butter or one tablespoonful of cream Beasoning as described be beaten and strained and the hot mixture added by degrees, and well beaten. Salt and pepper if allowed, and a drop or two of lemon extract with a few drops of anchovy essence complete the sauce. A slice of onion or a sprig of parsley may be simmered in the stock for further flavour if desired. Note.—Reheat carefully after adding the egg. Useful to serve with fish, or to reheat cold fish. For a better sauce, use one egg to a gill of the mixed stock and milk. i Ib. of meat (beef, mutton, veal, alone or mixed with poultry cuttings) 1 oz. vermicelli 3 pints cold water Seasoning, if allowed VERMICELLI SOUP (for Invalids) Cut up the meat and place with all the ingredients except the Gelatine into a jar, soak for an hour, then simmer for several hours, stirring from time to time. Add the Gelatine about 5 minutes before taking from the stove. Strain through a sieve. This may be given to an invalid in the form of a jelly; or, again, may be taken up hot with the addition of a little milk or cream. added at the time of serving. Sweets AMBER JELLY Dissolve the Gelatine in the water. Then put ail the ingredients into a saucepan and whisk over the fire until thick, but do not let it boil. Strain and set in dariole moulds rinsed with cold water. Turn on to acold dish and serve. This jelly is excellent ; the eggs are very nourishing, and the wine and lemon juice give it a delicious flavour. BAVAROISE Add the Gelatine to the milk, and then dissolve gently over the fire with the sugar. Whip the cream and add the brandy. Stir in the strained Gelatine and sugar. Set in small moulds and turn out when firm. BROWN BREAD CREAM Prepare the bread crumbs, then pour over them a pint of boiling milk; add the sugar, vanilla, and Gelatine, and stir until dissolved. When cool, add the cream, well beaten, and mould. A little brandy or wine can be added as the doctor orders. DIGESTIBLE PUDDING SAUCES 5 oz. 4 yolks of eggs or 2 whole eggs } pint sherry or marsala +; pint strained lemon juice 4 ozs. sugar + pint water Lemon rind, thinly cut ~ O02. 1 wineglassful brandy + pint cream i gill milk 2 ozs. suger ; 02. 4 OZ8. sngar A few drops of vanilla essence 2 ozs. brown bread crumbs + pint cream 1 pint milk