Aspic Jelly

Ingredients

• one and a half pints of clear stock
• half a box of gelatine
• the white of one egg
• half a cupful of cold water
• two cloves
• one large slice of onion
• twelve pepper-corns
• one stalk of celery
• salt

Method

1. 1

   Soak gelatine in cold water for two hours.

2. 2

   Combine with other ingredients, bring to a boil, and simmer for twenty minutes.

3. 3

   Strain and mold to harden.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 65. The excerpt below is the record exactly as published.

aspic jelly, tooked beets and parsley. To carve : First cut oft the wings, then about two thick slices from the neck, where POULTRY A:STD GAME. 147 it will be quite fat, and then cut in thin slices. Serve jelly with each plate. Filling for a turkey weighing eight pounds : The flesh of one chicken weighing four pounds, one pound of clear veal, half a pound of clear salt pork, one small cupful of cracker crumbs, two eggs, one cupful of broth, two and a half table- spoonfuls of salt, half a teaspoonful of pepper, one teaspoon- ful of summer savory, one of sweet majoram, one of thyme, half a spoonful of sage, and, if you like, one table-spoonful of capers, one quart of oysters and two table -spoonfuls of onion juice. Have the meat uncooked and free from any tough pieces. Chop very fine. Add seasoning, crackers, etc., mix thoroughly, and use. If oysters are used, half a pound of the veal must be omitted. Where one cannot eat veal, use chicken instead. Veal is recommended for its cheapness. Why people choose boned turkey instead of a plain roast turkey or chicken, is not plain, for the flavor is not so good ; but at the times and places where boned birds are used, it is a very appropriate dish. That is, at suppers, lunches and parties, where the guests are served standing, it is impracticable to provide anything that cannot be broken with a fork or spoon ; therefore, the advantage of a boned turkey, chicken or bird, is apparent. One turkey weighing eight pounds before being boned, will serve thirty persons at a party, if there are, also, say oysters, rolls, coffee, ices, cake and cream. If the supper is very elaborate the turkey will answer for one of the dishes for a hundred or more persons. If nothing more were gained in the boning ©fabird., the knowledge of the anatomy and the help this will give in carving, pay to bone two or three chickens. It is advisable to bone at least two fowls before trying a tur- key, for if you spoil them there is nothing lost, as they make a stew or soup. Aspic jelly : One and a half pints of clear stock — beef if for 148 MISS PARLOA'S NEW COOK BOOK. amber jelly, and chicken or veal if for white ; half a box of gela- tine, the white of one egg, half a cupful of cold water, two cloves, one large slice of onion, twelve pepper-corns, one stalk of celery

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