Aspic Jelly

Ingredients

• Two calves' feet, or lbs. knuckle veal.
• Shin beef \ lbs.
• Cold water 2 quarts.
• Onion (stuck with 4 cloves) i.
• Carrot 1.
• Leek 1.
• Herbs 1 bunch.
• Peppercorns i teaspoonfuL.
• Salt to taste.

Method

1. 1

   Well wash the calves' feet; cut them into pieces and put them into a saucepan, cover with cold water and let them come to the boil, then strain away the water and wash them again.

2. 2

   Put the feet again into a clean saucepan, add two quarts of cold water, and let them come to the boil.

3. 3

   Skim very carefully.

4. 4

   Add the vegetables, cut into large pieces, the herbs and spices, and simmer all very gently for about five hours; strain, and let the stock get quite cold.

5. 5

   Remove every particle of fat.

As published

This recipe was extracted from Home cookery (1898) by North Midland School of Cookery, page 86. The excerpt below is the record exactly as published.

Aspic Jelly- Two calves' feet, or lbs. knuckle veal. Shin beef \\ lbs. Cold water 2 quarts. Onion (stuck with 4 cloves) i . Carrot Leek ... Shallots Celery Herbs I. 1. 2. 1 bunch. Peppercorns i teaspoonfuL Salt to taste.

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