22. We put the saucepan on the fire and stir the con-
tents well with a whisk or iron spoon until it boils.
23. We now put the lid on the saucepan, and stand it by
the side of the fire for twenty minutes or half an hour.
24. If there is no jelly bag we should take a clean cloth
folded over cornerways, and sew it up one side, making it
in the shape of a jelly bag.
25. We place two chairs back to back in front of the
fire.
26. We take the sewn up cloth, hang it between the two
chairs, by pinning it open to the top bar of each chair.
27. We must place a basin underneath the bag.
28. We must look at the jelly in the saucepan, and
when there is a good crust formed over, it is ready to be
strained.
29. We then take the saucepan off the fire and pour the
jelly carefully into the bag to pass into the basin.
30. We repeat this two or three times until the jelly runs
through quite clear.
N.B. — A glass of wine may be added now if desired.
31. We take a quart basin or a mould, scald it with hot
water, and then rinse it out with cold.
32. We pour the jelly into the basin and stand it aside
to cool and set until it is required for use.
N.B. — If porter jelly be required we put the jelly-stock into a saucepan with
a quarter of a -pound of lump sugar, half a teaspoonful of mixed spice,
and half a pint of porter ; we put it on the fire and let it boil for an hour
and a half, stirring occasionally ; we then strain it in the same way as
for the lemon jelly.
366 National Training School for Cookery.
Now we will show you how to make a stew of the meat of
tlie foot.
1. We take one carroty wash it, scrape it clean, and cut it
in slices with a sharp knife.
2. We take a small turnip and an onion, peel them, and
cut them in slices.
3. We put these vegetables into a saucepan with half an
ounce of clarified dripping.
4. We put the saucepan on the fire and let the vegetables
fry a light brown ; we must be careful they do not burn.
5. We cut the meat off the bones of the foot, cut it up
into nice pieces, and season them with pepper and salt
according to taste.
6. We put these pieces of meat into the saucepan with
the vegetables.
7. We then pour in one pint of cold water, just bring it to
the boil, and remove the saucepan to the side of the fire to
stew gently one hour or till the vegetables are tender.
8. We then strain off the liquor and put the vegetables
and meat on a dish.
9. We put the dish near the fire to keep warm.
10. We put half an ounce of butter into the saucepan and
put it on the fire to melt.
11. When the bictter is melted we add half an ounce of
flour✪ Stew of the Meat of the Foot, and mix them well together with a wooden spoon.
12. We stir in gradually the liquor, and stir it till it boils
and thickens.
13. We then remove the saucepan to the side of the fire.
N.B. — The sauce can be coloured with burnt sugar or a browned onion.
14. We now place in the meat and the vegetablesy and
let them just warm through.
15. We serve this stew on a hot dish with boiled potatoes (see
Vegetables, Lesson No. 1), or rice (see Rice, Lesson No. 1).
N.B. — The bones of the foot should be put in the stock-pot.
Lessons on Making Jellies. — Apple Jelly. 367
JELLIES.
Lesson No. 6.
APPLE JELLY.
Average cost of " Apple Jelly " {about one and a half pint).
INGREDIENTS.
d. ✪ Apple Jelly
Page 138 · 2 recipe records 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
22. We put the saucepan on the fire and stir the contents well with a whisk or iron spoon until it boils.
23. We now put the lid on the saucepan, and stand it by the side of the fire for twenty minutes or half an hour.
24. If there is no jelly bag we should take a clean cloth folded over cornerways, and sew it up one side, making it in the shape of a jelly bag.
25. We place two chairs back to back in front of the fire.
26. We take the sewn up cloth, hang it between the two chairs, by pinning it open to the top bar of each chair.
27. We must place a basin underneath the bag.
28. We must look at the jelly in the saucepan, and when there is a good crust formed over, it is ready to be strained.
29. We then take the saucepan off the fire and pour the jelly carefully into the bag to pass into the basin.
30. We repeat this two or three times until the jelly runs through quite clear.
N.B. — A glass of wine may be added now if desired.
31. We take a quart basin or a mould, scald it with hot water, and then rinse it out with cold.
32. We pour the jelly into the basin and stand it aside to cool and set until it is required for use.
N.B. — If porter jelly be required we put the jelly-stock into a saucepan with a quarter of a -pound of lump sugar, half a teaspoonful of mixed spice, and half a pint of porter ; we put it on the fire and let it boil for an hour and a half, stirring occasionally ; we then strain it in the same way as for the lemon jelly.
366 National Training School for Cookery.
Now we will show you how to make a stew of the meat of tlie foot.
1. We take one carroty wash it, scrape it clean, and cut it in slices with a sharp knife.
2. We take a small turnip and an onion, peel them, and cut them in slices.
3. We put these vegetables into a saucepan with half an
ounce of clarified dripping.
4. We put the saucepan on the fire and let the vegetables fry a light brown ; we must be careful they do not burn.
5. We cut the meat off the bones of the foot, cut it up into nice pieces, and season them with pepper and salt according to taste.
6. We put these pieces of meat into the saucepan with
the vegetables.
7. We then pour in one pint of cold water, just bring it to the boil, and remove the saucepan to the side of the fire to stew gently one hour or till the vegetables are tender.
8. We then strain off the liquor and put the vegetables and meat on a dish.
9. We put the dish near the fire to keep warm.
10. We put half an ounce of butter into the saucepan and put it on the fire to melt.
11. When the butter is melted we add half an ounce of flour, and mix them well together with a wooden spoon.
12. We stir in gradually the liquor, and stir it till it boils and thickens.
13. We then remove the saucepan to the side of the fire.
N.B. — The sauce can be coloured with burnt sugar or a browned onion.
14. We now place in the meat and the vegetablesy and let them just warm through.
15. We serve this stew on a hot dish with boiled potatoes (see Vegetables, Lesson No. 1), or rice (see Rice, Lesson No. 1).
N.B. — The bones of the foot should be put in the stock-pot.
Lessons on Making Jellies. — Apple Jelly. 367
Lesson No. 6.
APPLE JELLY.
Average cost of " Apple Jelly " {about one and a half pint).
d.
Records on this page
Stew of the Meat of the FootApple Jelly