Brisket of Beef in Jelly

Ingredients

• a nice piece of fresh brisket of beef, weighing about four pounds
• a glass of white wine
• a pint of aspic jelly

Method

1. 1

   Tie brisket into shape and braise in stock with vegetables and wine.

2. 2

   Once done, cool, trim, and glaze.

3. 3

   Pour jelly onto a dish set on ice, let set, and garnish with patterns cut from jelly and olives.

4. 4

   Serve with salad and mayonnaise.

Nutrition per serving

As published

This recipe was extracted from Fifty dinners (1895) by A. R. Kenney-Herbert, page 15. The excerpt below is the record exactly as published.

BRISKET OF BEEF IN JELL F {COLD). 33 This recipe can obviously be simplified still further as follows : — after having detached the pieces of fish from the bones, set the latter and the trimmings to make a broth : season the inner sides with chopped parsley, lay them together and bake, moistening with some of the broth, and a tablespoonful of white wine. Then thicken the remaining fish broth ; add the liquid from the baking-dish, stir in the yolk of a raw egg, off the fire, pour it over the fish and serve. Tie a nice piece of fresh brisket of beef, weighing about four pounds, into a compact shape and braise it in stock, with the usual allowance of vege- tables and a glass of white wine ; when 3- Brisket of done, take it out, remove the string, take out the bones, and place the meat on a flat dish with a heavy weight upon it ; when thoroughly cold, and set, trim it all round with a sharp knife, and glaze it with a brush dipped in melted meat glaze. Make a pint of aspic jelly

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