Aspic

Ingredients

• a whole quart packet of gelatine
• half-a-pound of gravy-beef

Method

1. 1

   Dissolve gelatine in stock prepared from the meat jelly recipe, soak in cold water, pour boiling stock over it, and strain.

2. 2

   Skim fat, clear stock with raw meat, boil until froth rises, then let it stand.

3. 3

   Strain through cloth until clear.

4. 4

   Arrange aspic in a design, cool in a mould with ice or cold water.

As published

This recipe was extracted from Hilda's diary of a Cape housekeeper (1902) by Hildagonda J. Duckitt, page 99. The excerpt below is the record exactly as published.

ASPIC JELLY Three hard-boiled eggs. Any remains of cold chicken or lamb. Cut up the meat over-night into pieces an inch square, put into a saucepan with a quart of water, bring it slowly to a boil, and skim ; then add vegetables and salt and simmer for five hours, when the liquid will be reduced to one pint ; if it be less, add a little water ; strain into a basin. Next day remove the fat; soak half a packet of gelatine, or if the weather is hot a little more, in a pint of cold water. Boil up the stock, and when the gelatine has soaked put into the boiling stock, then pour into a basin to cool ; flavour with a little tomato sauce, lemon, or Worcester sauce. Pour a little of this jelly into a mould, and when it is set put some slices of hard-boiled eggs on it, fill up with more jelly and more hard-boiled egg, pieces of veal, ham, or sausage, slices of tomato, if in season, or beetroot, adding jelly in alternate layers, and finishing up with jelly. Aspic. — For aspic (Mrs. Mitchison’s recipe), dissolve a whole quart packet of gelatine in the stock prepared as in former recipe for “ meat jelly,” first soaking it in cold water, and then pouring the boiling stock on to the gela- tine and strain. (I find an ordinary thin glass-cloth, washed and dipped in boiling water and tied to the legs of a kitchen chair turned over on the hearth, the best way for straining or clarifying jelly.) The next day skim carefully every particle of fat, and clear the stock with raw meat — half-a-pound of gravy-beef

Cook this with the app: pantry check, scaling, and the assistant.