19. We take a clean dry cloth and rub lightly over the
ielly stock to dry it.
20. We take three lemons, wipe them clean in a cloth,
and peel them very thinly with a sharp knife.
N.B. — We must be careful, in peeling the lemons, not to cut any of the
white skin, as it would make the jelly bitter.
21. We put the lemon peel into a stew-pan.
22. We squeeze the juice of the two lemons through a
strainer into the stew-pan.
23. We take two eggs and put the yolks in one basin,
and the whites in another.
24. We whip the whites of the eggs slightly, but not
very stiff.
25. We put the whipped white of egg into the stew-pan
and the crushed egg shell.
26. We put in also four ounces of loaf sugar, one inch of
the stick of cinnamon, and four cloves.
27. We whip all these together with a whisk.
28. We now add the jelly stock.
29. We put the stew-pan on the fire, and whisk well
till it boils.
30. We now put the lid on the stew-pan, and stand it
by the side of the fire for twenty minutes to form a crust.
z
354 National Training School for Cookery.
31. We place the jelly bag stand in front of the fire, and
hang the jelly bag in it, we must put a basin on the stand
underneath the jelly bag.
N.B. — We must be sure that the jelly bag is quite clean.
32. We take a jug of warm water, and pour it through
the jelly bag.
33. We must do this four or five times, always using
warm water until the bag is quite warm.
34. We must look at the jelly in the stew-pan, and when
the crust is formed, it is ready to be strained.
N.B. — We must be sure that there is no water left in the bag, before passing
the jelly through, and the basin in the stand should be quite dry.
N.B. — The pouring of the jelly into the bag forces the water (the few drops
that remain) first out into the basin ; these first few drops should be
thrown away and a clean basin put in its place immediately.
35. We now take the stew-pan off the fire, and pour the
jelly carefully into the bag to pass into the basin.
36. We repeat this two or three times, until the jelly
runs through quite clear.
N.B. — We must be careful in pouring the jelly through the bag, that we do
not disturb the sediment at the bottom of the bag, which will serve as a
filter.
37. We add a wineglassful of 'sherry ,and half a wineglassfuc
of brandy \ or any other wine or liqueur according to taste.
38. We take a quart mould, scald it with boiling water,
and then rinse it in cold water.
30. We place the mould in ice.
N.B. — We must be careful that the mould stands quite straight and firm.
40. We pour in enough of the jelly just to cover the
bottom of the mould.
41. When this jelly has set slightly, we can garnish the
mould with grapes, strawberries, &c> according to taste.
42. We then pour the remainder of the jelly into the
mould, and let it stand in the ice, until it is firmly set.
43. When the jelly is required for use, we dip the mould
into a basin of hot water for about a second.
44. We shake the mould to loosen the jelly, place a dish
over the top of the mould, and turn the jelly carefully out,
so as not to break it. It is then ready for serving.
Lessons on Making jfellies. — Aspic yelly. 355
JELLIES.
Lesson No. 2.
ASPIC JELLY.
Average cost of " Savoury or Aspic Jelly " (about one quart),
INGREDIENTS.
s. d.
2 calf's feet i 6 ✪ Aspic Jelly
Page 133 · 1 recipe record on this page
Presented as published in 1891. 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
19. We take a clean dry cloth and rub lightly over the jelly stock to dry it.
20. We take three lemons, wipe them clean in a cloth, and peel them very thinly with a sharp knife.
N.B. — We must be careful, in peeling the lemons, not to cut any of the white skin, as it would make the jelly bitter.
21. We put the lemon peel into a stew-pan.
22. We squeeze the juice of the two lemons through a strainer into the stew-pan.
23. We take two eggs and put the yolks in one basin, and the whites in another.
24. We whip the whites of the eggs slightly, but not very stiff.
25. We put the whipped white of egg into the stew-pan and the crushed egg shell.
26. We put in also four ounces of loaf sugar, one inch of the stick of cinnamon, and four cloves.
27. We whip all these together with a whisk.
28. We now add the jelly stock.
29. We put the stew-pan on the fire, and whisk well till it boils.
30. We now put the lid on the stew-pan, and stand it by the side of the fire for twenty minutes to form a crust.
z
354 National Training School for Cookery.
31. We place the jelly bag stand in front of the fire, and hang the jelly bag in it, we must put a basin on the stand underneath the jelly bag.
N.B. — We must be sure that the jelly bag is quite clean.
32. We take a jug of warm water, and pour it through
the jelly bag.
33. We must do this four or five times, always using warm water until the bag is quite warm.
34. We must look at the jelly in the stew-pan, and when the crust is formed, it is ready to be strained.
N.B. — We must be sure that there is no water left in the bag, before passing the jelly through, and the basin in the stand should be quite dry.
N.B. — The pouring of the jelly into the bag forces the water (the few drops that remain) first out into the basin ; these first few drops should be thrown away and a clean basin put in its place immediately.
35. We now take the stew-pan off the fire, and pour the jelly carefully into the bag to pass into the basin.
36. We repeat this two or three times, until the jelly runs through quite clear.
N.B. — We must be careful in pouring the jelly through the bag, that we do not disturb the sediment at the bottom of the bag, which will serve as a filter.
37. We add a wineglassful of sherry and half a wineglassful of brandy or any other wine or liqueur according to taste.
38. We take a quart mould, scald it with boiling water, and then rinse it in cold water.
30. We place the mould in ice.
N.B. — We must be careful that the mould stands quite straight and firm.
40. We pour in enough of the jelly just to cover the bottom of the mould.
41. When this jelly has set slightly, we can garnish the mould with grapes, strawberries, &c> according to taste.
42. We then pour the remainder of the jelly into the mould, and let it stand in the ice, until it is firmly set.
43. When the jelly is required for use, we dip the mould into a basin of hot water for about a second.
44. We shake the mould to loosen the jelly, place a dish over the top of the mould, and turn the jelly carefully out, so as not to break it. It is then ready for serving.
Lessons on Making jfellies. — Aspic yelly. 355
Lesson No. 2.
ASPIC JELLY.
Average cost of " Savoury or Aspic Jelly " (about one quart),
s. d.
2 calf's feet i 6
Records on this page
Aspic Jelly