Aspic Jelly

Ingredients

• an ox-foot cleaned and cut up
• a bacon bone, or a slice or two of ham or bacon
• a cup of cold water
• a tea-spoonful of caramel
• a tea-spoonful of sugar
• a table-spoonful of tarragon vinegar
• A couple of calf's feet, or four sheep's feet may be used.

Method

1. 1

   Put the ox-foot and bacon bone in a stew-pan with scraps of raw meat and mixed vegetables.

2. 2

   Add cold water, cover, and heat.

3. 3

   When meat colors, add more water.

4. 4

   After half an hour, cover contents completely with water, add caramel, and simmer for three hours.

5. 5

   Strain, cool, skim, add sugar and vinegar, clarify, and strain again to produce a clear liquid that sets without isinglass when chilled.

As published

This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 216. The excerpt below is the record exactly as published.

aspic jelly slightly 386 MENU FOR A PARTY OF EIGHT. flavoured with tarragon, decorate a plain mould with white of hard-boiled egg, slices of truffle and corniclwns, pour in a little jelly and set the garnish, then pack your mould with the fillets of partridge between layers of the paste and slices of truffle. Ice this, and present it with sauce ravigote (also iced) in a boat, and dry toast. ^^ Aspic Jelly.'" — This requires attention; the common flavourless jelly, consolidated with isinglass, should be avoided if possible. In order to turn out an aspic, fit to present at a dinner party, you must proceed in this way : — Put into a stew-pan an ox-foot cleaned and cut up, with a bacon bone, or a slice or two of ham or bacon, any scraps of raiv meat, such as cutlet trimmings you may have, or, better far, a young fowl cut up as for fricassee, with a few mixed vegetables, &c., as for soup. Add a cup of cold water, cover the pan, set it on the fire, shaking it occasion- ally : when the pieces of meat begin to take colour, add a little more water, and in about half an hour, pour in enough water to cover the contents of the pan completely ; put in a tea-spoonful of caramel, and then let the vessel simmer for three hours very gently. When ready, strain the liquor off into a bowl, let it get cool, skim it carefully, add a tea-spoonful of sugar, and table-spoonful of tarragon vinegar, clarify it, (q. v. page 33) and strain it finally through a clean clotli, producing a clear, amber-coloured liquid, which will set of its own accord without isinglass, if put in the ice-box. A couple of calf's feet, or four sheep's feet may be used.

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