Cheaper Meat Jelly

Name: Cheaper Meat Jelly
Yield: 8 servings
Ingredients: One calf’s foot; a pound and a half or two pounds of neck of veal or beef; a small onion; a carrot; a bunch of parsley; a little spice; a bit or two of quite lean ham; five half pints of water

From Modern cookery, in all its branches, 1884

Serves 8

Using bones of unboiled meat or poultry will improve the flavor.

Presented as published in 1884. 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 Modern cookery, in all its branches (1884) by Eliza Acton, page 117. The excerpt below is the record exactly as published.

CHEAPER MEAT JELLY. One calf’s foot, a pound and a half or two pounds of neck of veal or beef, a small onion, a carrot, a bunch of parsley, a little spice, a bit or two of quite lean ham, dressed or undressed, and five half pints of water

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