Aspic Jelly

Ingredients

• one pound of uncooked beef
• a knuckle of veal
• one-fourth pound of bacon
• one slice of turnip
• one slice of parsnip
• two cloves
• tablespoonful of butter
• one onion
• one-half carrot
• a stalk of celery
• six peppercorns
• one blade of mace
• a chip of lemon rind
• two quarts of water
• three whole allspice
• one tablespoonful of Worcester sauce
• salt to taste

Method

1. 1

   Brown the bacon in a soup kettle, add sliced onions, then butter and beef.

2. 2

   Simmer until a thick glaze forms, add veal and water, simmer for two hours.

3. 3

   Add vegetables, Worcester sauce, spices, and lemon rind, simmer for two hours longer.

4. 4

   Strain and clarify, then turn into molds.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 176. The excerpt below is the record exactly as published.

Aspic Jelly One pound of uncooked beef, a knuckle of veal, one-fourth pound of bacon, one slice of turnip, one slice of parsnip, two cloves, tablespoonful of butter, one onion, one-half carrot, a stalk of celery, six pepper- corns, one blade of mace, a chip of lemon rind, two quarts of water, three whole allspice, one tablespoon- ful of Worcester sauce, salt to taste

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