Cold Turkey in Jelly

Ingredients

• 1 pound of rind of fresh pork
• 1 or 2 calf s or pig's feet
• 2 onions
• Ys cup of vinegar
• the beaten whites of 2 eggs
• a little sugar

Method

1. 1

   Chop turkey meat, place bones, skin, and gravy in a saucepan with feet or pork rind, cover with water, add bouquet and onions, boil until feet fall apart.

2. 2

   Strain, reduce liquor to 1 quart, add vinegar, sugar, and egg whites, boil slowly for 5 minutes, strain through a jelly bag.

3. 3

   Mix jelly with minced turkey, pour into a bowl, cool.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 270. The excerpt below is the record exactly as published.

Cold Turkey in Jelly. — Chop the cold turkey meat very fine, put the cracked bones, skin, and gravy in a saucepan with 1 or 2 calf s or pig's feet or 1 pound of rind of fresh pork, cover with water ; add a bouquet and 2 onions ; boil until the feet fall apart. Then strain through a fine sieve, and reduce the liquor by boiling it down to 1 quart ; add Ys cup of vinegar, a little sugar, and the beaten whites of 2 eggs

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