Aspic Jelly

Ingredients

• Three pounds lean beef
• 1 knuckle of veal
• 1 slice raw ham
• ^ gallon cold water
• salt to taste
• 1 good size onion with 8 cloves stuck in it
• 3 blades of mace
• 1 stalk of celery
• 2 boxes gelatine
• whites of 6 eggs

Method

1. 1

   Cut meat in small pieces and put in saucepan with water; simmer and remove all scum.

2. 2

   When clear, add seasoning and simmer 5 hours; strain through cloth and set aside to cool.

3. 3

   Return to saucepan, add gelatine soaked in cold water, then the eggs beaten to a froth.

4. 4

   When it begins to boil, add sherry wine and tarragon vinegar.

5. 5

   Strain through cloth and set aside to cool.

Nutrition per serving

Estimated from matched ingredients across 7 servings.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 101. The excerpt below is the record exactly as published.

Aspic Jelly Quiddy. Put in a saucepan 2 coffee cups of cold water, 1 tablespoon each of chopped carrot and celery, 1 very small onion, 1 bay leaf, 4 cloves and 1 teaspoon of beef extract dissolved in ^ cup of hot water. Cover and let it simmer for %' an hour. Soak i^ ^ox of gela- tine in y2 cup of cold water for 1 hour, then add to saucepan with salt and pepper and simmer. A little caramel may be added and 3 tablespoons of sherry wine. Strain through a double cloth. Aspic Jelly. ' Take 1 quart of clear, pure soup with % box of gelatine, 1 tablespoon of wine with the white and shell of 1 egg well beaten. Boil until gelatine dissolves and looks clear, then strain and set on ice to congeal. Mock Creme de Volaille. One pound of raw veal, ^ poimd breakfast bacon, 2 table- spoons cream, % teaspoon lemon juice, cayenne pepper and salt, 2 eggs. Run meat through grinder, add seasoning and cream, break eggs in mixture and knead. Put all in a greased mold, cover and steam lYo hours; surround mold with water to prevent burning. Aspic Jelly. Three and one-half pints of clear soup, 1 box of gelatine, dis- solved in cold water, % pint of wine, 1 cooking spoon of tarragon vinegar, whites and shells of 3 eggs, 6 whole cloves, 1 teaspoon pep- per, juice of 1 lemon ; salt to taste. Put soup in saucepan with the wine, gelatine, vinegar, cloves, rind and juice of the lemon, add salt, pepper, the egg shells, lastly stir in the well-beaten whites of the eggs. Boil 20 minutes over a brisk fire. Let it settle 5 min- utes and strain through flannel bag. Mushroom Timbales. Beat 6 eggs very light. Add 1 scant teaspoon of salt, some minced onion, pepper, 1 teaspoon of parsley chopped fine, ^ cup of cream. Butter molds, lay mushrooms in bottom, fill 2-3 full of egg mixture. Set molds in blazer in boiling water. Cook centers firm, turn out on hot platter. Serve with tomato sauce and mush- rooms. Chicken Cutlets. Make a sauce with 2 tablespoons of butter, 3 tablespoons of flour and 1 cup of rich milk; put in saucepan, season with lemon juice or a dash of onion, parsley, pepper and salt. When it boils add 1 pint of choked chicken cut fine or % pint of chicken and ^ pint of veal. Spread on dish. When cold shape into cutlets, roll in 172 KENTUCKY RECEIPT BOOK. beaten egg and cracker crumbs; fry in hot lard. Serve with Bechamel or champignon sauce and French peas. Pressed Ohicken. Put 1 large chicken in pot, cover with cold water and cook thoroughly done. Also prepare a cooked mayonnaise dressing with yolks of 2 eggs, salad oil and vinegar. Set both aside until next day. Reserve the broth from chicken for the aspic jelly. Take breast of the chicken and run through meat grinder. Add 1-3 as much crisp celery as there is meat; also put through grinder, then mix chicken and the celery with the cooked dressing and add 1 tablespoon gelatine dissolved in some of the broth. The chicken may be put in fancy mold to cool. Skim grease from broth and put in porcelain kettle, adding 1 pint bouillon, white of 1 egg slightly frothed, salt and cayenne pepper. Boil until clear, then strain and add 2 heaping tablespoons of dissolved gelatine. Pour jelly in bot- tom of mold. When it stiffens carefully place in the chicken and fill up mold with the jelly. It may be decorated with hard-boiled eggs cut in slices and sprigs of parsley. Set on ice to congeal. Serve on a flat batter. Quick Aspic Jelly. Pour into saucepan 1% cups of cold water, 1 tablespoon chopped celery, 1 slice of onion^ a sprig of parsley, 1 bay leaf, 3 cloves, 1 teaspoon beef extract dissolved in 1 teacup of hot water. Cover and let simmer ^ an hour, then add % box of gelatine which has been soaked in % cup cold water 1 hour. Stir until gelatine is dissolved. Season with salt and pepper, add 1 tablespoon sherry wine. A caramel may be added if a deep color is desired. Strain through double cloth, pour in a mold. If wished for garnishing put in a shallow pan to harden. Molded Chicken and Sauteme Jelly. Cover a 4-pound fowl with 2 quarts of cold water and add 4 slices of carrot, 1 onion stuck with 8 cloves, 2 stalks of celery, a bit of bay leaf, % teaspoon of peppercorns and 1 teaspoon of salt. Bring quickly to boiling point and let simmer until meat is tender. Remove meat from bones and chop fine. Reduce stock to % of a cup, cool and remove fat. Soak 1 teaspoon granulated gelatine in 1 teaspoon of cold water and dissolve in stock which has been re- heated; add to meat. Season with salt, pepper, celery salt, lemon and onion juice. Pack solidly in a slightly buttered 1-pound mold and chill. Remove from mold, cut in thin slices and arrange around Sauterne jelly. Sauteme Jelly. Soak 2 tablespoons of granulated gelatine in % cup of cold water and dissolve in 1% cups of boiling water, add 1% cups of KENTUCICY RECEIPT BOOK. 173 sauterne, 3 tablespoons of lemon juice, 3 tablespoons of sugar. Strain into a shallow pan, chill and cut in inch cubes. Aspic Jelly. Three pounds lean beef, 1 knuckle of veal, 1 slice raw ham, ^ gallon cold water, salt to taste, 1 good size onion with 8 cloves stuck in it, 3 blades of mace, 1 stalk of celery or 1 teaspoon celery seed, 2 boxes gelatine, whites of 6 eggs

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