Aspic Jelly

Ingredients

• Two calf's feet, or one cowheel
• Twelve peppercorns
• Half a pint of common vinegar
• A blade of mace
• Two onions
• Salt
• One carrot
• Thyme
• parsley
• bayleaf
• One turnip
• A little celery
• Two or three sprigs of tarragon
• Five pints of water
• The juice of half a lemon
• The whites and shells of three eggs

Method

1. 1

   To prepare the jelly, set the calf's feet on the fire, in enough cold water to cover them; bring it to the boil; then take it off the fire, and wash the feet thoroughly.

2. 2

   Put them into a clean saucepan, with fresh cold water enough to cover them well, about five pints; and add the sliced vegetables, spices and salt; let them boil for six or seven hours; then strain the liquid off into a basin, and let it get quite cold, when it should be a stiff jelly.

3. 3

   Remove every particle of fat from the top with kitchen paper; put it into a perfectly clean stewpan, with the vinegar, lemon juice, and whites and shells of the eggs, whisk it over the fire until it boils, and pour it through a hot jelly bag till it is clear.

As published

This recipe was extracted from The Ocklye cookery book (1909) by Eleanor L. Jenkinson, page 37. The excerpt below is the record exactly as published.

ASPIC JELLY Ingredients Two calf's feet, or one cowheel. Twelve peppercorns. Half a pint of common vinegar. A blade of mace. Two onions. Salt. One carrot. Thyme, parsley, and bayleaf. One turnip. The whites and shells of three A little celery. eggs. Two or three sprigs of tarragon. Five pints of water. The juice of half a lemon. To prepare the jelly, set the calf's feet on the fire, in enough cold water to cover them ; bring it to the boil ; then take it off the fire, and wash the feet thoroughly ; put them into a clean saucepan, with fresh cold water enough to cover them well, about five pints ; and add the sliced vegetables, spices and salt ; let them boil for six or seven hours ; then strain the liquid off into a basin, and let it get quite cold, when it should be a stiff jelly ; remove every particle of fat from the top with kitchen paper ; put it into a perfectly clean stewpan, with the vinegar, lemon VEGETABLES AND SAVOURIES 105 juice, and whites and shells of the eggs, whisk it over the fire until it boils, and pour it through a hot jelly bag till it is clear. ASPIC JELLY (with Gelatine) Ingredients Two quarts of second stock. Twelve peppercorns. Half a pint of common vinegar. A blade of mace. Two onions. Salt. One carrot. Tliyme, parsley, and bayleaf. One turnip. Four and a iialf to five ounces A little celery. of leaf gelatine. Two or three sprigs of tarragon. The whites and shells of three The

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