Beef Jelly
From A year's cookery, 1880
Serves 1
Beef jelly can be spread on toast or thin bread-and-butter.
Presented as published in 1880. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 342. The excerpt below is the record exactly as published.
Beef Jelly. — Prepare beef tea or beef juice in the usual way, and either boil with it a pound of knuckle of veal chopped, or add a tea¬ spoonful of soaked gelatine to each quarter of a pint of tea
Cook this with the app: pantry check, scaling, and the assistant.