Cassell's dictionary of cookery

Winter Hotch-Potch (another way).— This dish may either be made of fresh beef or of a neck or back ribs of mutton, or of a mixture of both. Cut four pounds of meat into neat pieces. Boil and skim well, add carrots and turnips sliced, small leeks and parsley cut down, and some German greens shred ; and, if tender, put in only half an hour before the soup is completed. Season with pepper and salt. The quantity of vegetables must be regulated by the quantity of meat, so that the soup may have consistency, but not be disagreeably thick. Serve the meat and soup together. Rice or dry but melting green peas may, if liked, be boiled in the soup. Winter Jelly, Mosaic — Boil half a pint of cream. When it boils, infuse the peel either of an orange or of a lemon, according as you wish to decorate the jelly with either. When the cream has imbibed the flavour of the fruit, put in a little sugar. Break the yolks of four eggs, which beat with the cream, lay it on the fire to thicken, and then put in some isinglass that has previously been melted. Strain the whole through a hair sieve, and put it in a basin, well covered, on some ice, in order that it may get quite firm. Now take the mould which you intend to use, brush it lightly with oil all over the inside, and then cut the white cream jolly with a knife in the first place, and next with small tin cutters. Decorate the mould without putting it on ice, for the damp would prevent the decoration from sticking on. Decorate the bottom first, next the sides ; then only put the mould over ice. Now pour a little orange jelly lightly, not to injure the decoration, and let it get thick. When the orange jelly is frozen, thrust the mould deeper into the ice ; then put a little more jelly to the height of the lower decoration on the sides ; let the preparation be made firm again. Mind, the jelly is never to come higher than the flowerets till the bottom has been first made firm, then gradually ascend to the top. Cover and surround the mould with ice. When you wish to serve up, dip a towel into some hot water, and rub the mould all round. Ascertain that none of the jolly sticks to the sides before you meddle with the bottom of the mould ; then rub the bottom with the hot towel, and turn the jelly neatly into a dish. Were it not for all these precautions, the two colours would melt and mix with one another. This jelly looks beautiful when well made. N.B. — It is to be observed, that this jelly can only be made in winter, hence its name ; for during the summer season it would melt, except made hard, then it would not be good ; however, you may work it in a very cold place. — Vdi. Winter Salad, Endive with (see Endive with Winter Salad). Winter Salads. — In winter-time excellent salad.s may be made with endive, celery, beetroot, scraped horseradish, boiled potatoes, or whatever vegetables are available. A pretty efl'ect may be produced by contrasting the different colours of the ingredients. Two or three recipes are given for the preparation of a dish which may be varied in. numberless ways.