savoury herbs, and half a dozen peppercorns✪ Superior Meat Jelly.
Simmer slowly for thi-oe or foia- hours, or until
the liquid will jelly. If quickly boiled, the
jelly will not be so clear. Strain the gravy,
add salt if required, and put it aside until quite
cold, so that the fat may be entu-ely removed.
Probable cost, 2s. 6d. Sufficient for a pint and
a half of jelly.
Jelly, Meat used in Stock for.— A
good breakfast or luncheon dish may be made
of the meat from the feet which have been
stewed for stock. Take away the bones, and
cut the moat into neat pieces, season them with
salt and cayenne, and a little pounded mace.
Press them into a mould, pour over them a Uttle
of the jeUy, and when cold turn out in a shape.
Garnish according to taste. Time, a quarter
of an hour to prepare. Probable cost. Id. or
2d. Sufficient for two or three persons, if made
from the remains of two feet.
Jelly Mould {sec Illustration accompany-
ing the notice of Apple Calf's Foot Jelly).
Jelly, Open, with Whipped Cream.
— Prepare a pint and a half of perfectly trans-
parent jelly, either calf's foot, isinglass, or
gelatine ; colour it, if liked, with two or three
drops of cochineal, and put it into a damp
mould made with an opening in the centre on
purpose for dishes of this description. When
the jelly is firmly set, have ready three-quarters
of a pint of whipped cream nicely flavoured
and sweetened. Pile this in the opening as
high as possible, and it is ready to serve. Time,
some hours to make the jelly firm. Probable
cost, 3s. 6d. Sufficient for a piat and a half
mould.
Jelly Pudding.— Soak the thin rind of a
fresh lemon in two table-spoonfuls of spring water
for half an hour. WTiile it is soaking, beat five
oimces of fresh butter to a cream, add four
ounces of pounded and sifted sugar, and, very
gradually, the yolks of three eggs, well beaten.
Line a small pie-dish✪ Jelly Pudding with good puil paste.
When it is time for the pudding to be baked,
mix with it the strained lemon- water, and the
whites of the eggs, beaten to a solid froth, and
"bake in a quick oven. Time, twenty minutes
to bake. Probable cost, lOd. Sufficient for
three persons.
Jelly, Rice. — Mix four ounces of rice-
flour smoothly and gradually with a quart of
cold milk ; put them into a saucepan -with a
quarter of an ounce of clarified isinglass, the
thin rind of half a lemon, four bitter almonds,
hlanched and pounded, and four ounces of
sugar✪ Jelly, Rice. BoU and stir briskly vmtU quite thick.
Take out the lemon-rind, and pour the mixture
into a damp mould. When it is firmly set,
turn it on a glass dish, pour melted currant
jelly, or any fruit sjxup, round it, and send a
jug of cream to table -svith it. Time, five
minutes after boiling. Probable cost, 8d., ex-
clusive of the sauces. Sufficient for five or six
persons.
Jelly, stock for. — Stock for jellies may
be made either of calf s foot, ox-heel, or the
shank-bones of mutton. In aU these the pro-
cess— long and gentle stewing— is the same.
The qiiantity of water required is a.9 follows:—
Page 770 · 4 recipe records on this page
Presented as published in 1892. 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
savoury herbs, and half a dozen peppercorns. Simmer slowly for three or four hours, or until the liquid will jelly. If quickly boiled, the jelly will not be so clear. Strain the gravy, add salt if required, and put it aside until quite cold, so that the fat may be entirely removed. Probable cost, 2s. 6d. Sufficient for a pint and a half of jelly.
Jelly, Meat used in Stock for.— A
good breakfast or luncheon dish may be made of the meat from the feet which have been stewed for stock. Take away the bones, and cut the meat into neat pieces, season them with salt and cayenne, and a little pounded mace. Press them into a mould, pour over them a little of the jelly, and when cold turn out in a shape. Garnish according to taste. Time, a quarter of an hour to prepare. Probable cost. Id. or 2d. Sufficient for two or three persons, if made from the remains of two feet.
Jelly Mould {sec Illustration accompanying the notice of Apple Calf's Foot Jelly).
Jelly, Open, with Whipped Cream.
— Prepare a pint and a half of perfectly transparent jelly, either calf's foot, isinglass, or gelatine ; colour it, if liked, with two or three drops of cochineal, and put it into a damp mould made with an opening in the centre on purpose for dishes of this description. When the jelly is firmly set, have ready three-quarters of a pint of whipped cream nicely flavoured and sweetened. Pile this in the opening as high as possible, and it is ready to serve. Time, some hours to make the jelly firm. Probable cost, 3s. 6d. Sufficient for a pint and a half mould.
Jelly Pudding.— Soak the thin rind of a fresh lemon in two table-spoonfuls of spring water for half an hour. While it is soaking, beat five oimces of fresh butter to a cream, add four ounces of pounded and sifted sugar, and, very gradually, the yolks of three eggs, well beaten. Line a small pie-dish with good puil paste. When it is time for the pudding to be baked, mix with it the strained lemon- water, and the whites of the eggs, beaten to a solid froth, and "bake in a quick oven. Time, twenty minutes to bake. Probable cost, lOd. Sufficient for three persons.
Jelly, Rice. — Mix four ounces of rice flour smoothly and gradually with a quart of cold milk ; put them into a saucepan -with a quarter of an ounce of clarified isinglass, the thin rind of half a lemon, four bitter almonds, blanched and pounded, and four ounces of sugar. Boil and stir briskly until quite thick. Take out the lemon-rind, and pour the mixture into a damp mould. When it is firmly set, turn it on a glass dish, pour melted currant jelly, or any fruit syrup, round it, and send a jug of cream to table with it. Time, five minutes after boiling. Probable cost, 8d., exclusive of the sauces. Sufficient for five or six persons.
Jelly, stock for. — Stock for jellies may be made either of calf s foot, ox-heel, or the shank-bones of mutton. In aU these the process— long and gentle stewing— is the same. The qiiantity of water required is a.9 follows:—
Records on this page
Meat Jelly for PiesSuperior Meat JellyJelly PuddingJelly, Rice