Australian Beef and Jelly

Ingredients

• an ounce of the best gelatine
• half a pint of cold water
• half a pint of nicely-flavoured stock
• a dessert-spoonful of tarragon vinegar
• a glass of white wine
• two hard-boiled eggs cut into rings

Method

1. 1

   Soak gelatine in cold water for twenty minutes.

2. 2

   Add stock, vinegar, and wine, heat until dissolved, and clear with egg white.

3. 3

   Set a little jelly in a mould, place egg rings and beef pieces, fill with remaining jelly, and turn out when cold.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 186. The excerpt below is the record exactly as published.

Australian Beef and Jelly. (Imita- tion calf's head.) — Soak an ounce of the best gelatine in half a pint of cold water for twenty minutes. Add to this half a pint of nicely- flavom-ed stock, a dessert-spoonful of tarragon vinegar and a glass of white v,-ine. Put it on the fire, stir it until the gelatine is dissolved, and clear off with wliite of egg (see Aspic Jelly). Place a little of the jelly at the bottom of a damp mould. Let it set, then cut two hard-boiled eggs into rings, t

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