Aspic Jelly

Ingredients

• 1 quart Stock
• whites and shells of 3 Eggs
• 1 Onion sliced
• Carrot
• 1 tablespoonful Vinegar
• 1 teaspoonful Salt
• i teaspoonful Pepper
• 2 oz. leaf Gelatine
• Juice and Rind of 1 Lemon
• 4 Cloves

Method

1. 1

   Put all ingredients into a saucepan, slightly beating the eggs with a little of the stock.

2. 2

   Stir with a whisk until it boils.

3. 3

   Remove the whisk and let the froth rise to the top.

4. 4

   Cover and let it stand for ten minutes to clear.

5. 5

   Pour through a jelly bag, first warming the bag with boiling water.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 79. The excerpt below is the record exactly as published.

tablespoonfuls Vinegar, 1 do. Cream, 1 teaspoonful Sugar, i tea- spoonful Salt, i teaspoonful Keen’s Mustard. Beat eggs well, add other ingredients by degrees, place bowl in boiling water, and stir till thickness of cream. Cool and use as re- quired. Victoria Salad (for Tea). Cut some new brown bread and butter in, thin slices. Spread one side with shrimp paste or anchovy. Cut into squares, and roll up in cylinder shapes with a little chopped watercress or mustard and cress. Stand each upright on dish in a little ring of raw cucumber. Put a radish on the top: SAUCES. tf at any time a sauce oils, add a little cold milk, water, or stock, and -pour backwards and forwards a few times. If by any chance it is lumpy be sure to put it through a strainer, fust a squeeze of lemon juice added to sauces, soups, gravies, or stews, after cooking, brings out the flavour wonderfully, and is a great improvement. Anchovy Sauce. 1 oz. Butter, i oz. Flour, i teaspoonful Lemon Juice, i pint Milk, 1 teaspoon- ful Anchovy Sauce, pinch Cayenne Pepper. Melt butter in pan, add flour, mix till smooth. Pour the milk over, and stir till boiling. Eemove from fire, and add seasonings — no salt, as essence is salt enough. Apple Sauce. 6 Apples, Butter, and Sugar. Prepare apples as for pie. Put in saucepan with tablespoonful water; simmer till soft; drain water from them, and stir in a little butter and moist sugar. Tliey will do equally well in basin covered with plate in oven. Aspic Jelly. 1 quart Stock, whites and shells of 3 Eggs, 1 Onion sliced. Carrot, 1 table- spoonful Vinegar, 1 teaspoonful Salt, i teaspoonful Pepper, 2 oz. leaf Gelatine, Juice and Rind of.l Lemon, 4 Cloves

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