Cold-Meat Jelly

Ingredients

• loz. of gelatine
• 1 pint of clear boiling stock
• sliced hard-boiled eggs
• watercress

Method

1. 1

   Cut cold cooked Meat into slices, dust with salt and pepper.

2. 2

   Dissolve gelatine in boiling stock, arrange Meat and eggs in a mould, fill with stock.

3. 3

   Bake for half an hour, cool until set, then turn out onto a dish, garnish with watercress, and serve.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 489. The excerpt below is the record exactly as published.

Cold-Meat Jelly. — Cut some cold cooked Meat into small slices, and dust them over with salt and pepper ; dissolve loz. of gelatine in 1 pint of clear boiling stock ; arrange the slices of Meat in a mould, with a few sliced hard- boiled eggs, and fill up the mould with the stock. Put it into the oven for lialf-an-hour, then take it out, and stand it in a cool temperature. When quite cold and set, For details respecting Culinary Processes, Utensils, Sauces, die., referred to, see under their special heads. THE ENCYCLOPAEDIA OF PRACTICAL COOKERY. 923 Meat — continued. turn the je 'y out of the mould on to a dish, garnish with watercress

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