Aspic or Jelly for Boned Turkey

Ingredients

• 3 pints broth
• 2 ounces gelatin
• the whites of 2 eggs
• the juice of 1 lemon
• a little vinegar
• more salt if necessary

Method

1. 1

   Strain broth, remove fat, soak gelatin in water, add to broth.

2. 2

   Beat egg whites, add lemon juice and cold water, stir into broth, boil for 5 minutes, strain.

3. 3

   Pour jelly into a mold and cool.

4. 4

   Serve turkey with jelly.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 271. The excerpt below is the record exactly as published.

Aspic or Jelly for Boned Tnrkey.— Strain the broth in which the turkey was boiled through a napkin, remove every particle of fat; place 3 pints broth in a saucepan over the fire; soak 2 ounces gelatin in Ys P^^^ ^^^^ water till soft, add it to the chicken broth in saucepan. Beat the whites of 2 eggs to a stiff froth, add the juice of 1 lemon and a little cold water, stir this into the chicken broth, beat thoroughly with an egg beater, and boil 5 minutes ; then draw the kettle to side of stove, letting it stand 5 minutes ; taste, and if not sour enough, add a little vinegar, and more salt if necessary

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