Economical Meat Jelly

Ingredients

• an ounce of gelatine
• a pint and a half of good stock
• a sprig of thyme
• a bay-leaf
• five or six shallots
• half a blade of mace
• six cloves
• an onion
• a little pepper
• a little salt

Method

1. 1

   Soak gelatine in cold water for half an hour.

2. 2

   In a stewpan, combine stock and herbs, bring to a boil, then stir in gelatine until dissolved.

3. 3

   Cool the gravy, mix in egg whites and shells, and simmer for ten minutes.

4. 4

   Pass through a jelly-bag.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1174. The excerpt below is the record exactly as published.

an onion, half a bay -leaf, thi-ee or four sticks of celery, a handful of parsley, a small sprig of thyme, a blade of mace, two cloves, a roll of lemon-rind, a tea-spoonful of salt, a pinch of cayenne, a lump of sugar, and six peppercorns. Cover the stewpan, and bring the contents slowly to a boil. Remove the scum as it rises, draw the pan to the side, and sim- mer gently, but continuously, for five hours. Strain the liquid through a jelly-bag, and let it :stand until it is cold and stiif . Remove the fat, ^y first scraping it ofl: with a spoon, and after- wards pouring a little hot water over the sur- face, draining it off immediately, and then wiping off the moisture with a dry napkin. If the jelly has been gently boiled it should not need to be clarified. If, however, it is not quite clear and bright, dissolve it over a gentle fire, and when it is melted, without being hot, mix with it the white of an egg which has been well whisked, with, half a tea-cupful of water, and add the crushed shell of the egg, a dessert- spoonful of tarragon vinegar, and a glassful of sherry. Put the pan on the fire, and stir it briskly until it begins to boil; then draw it to the side, put on the cover, and let it simmer, without being touched, for a quarter of an hour. ; Strain it again through a jelly-bag, and when cold it is ready for use. The bones, necks, and heads of fowls, or the shank-bones of a leg of mutton, if boiled down carefully with an ox-heel or a calf's foot, will make good meat jeUy. Probable cost, 2s. 8d. Suflicient for three pints of jelly. Pies, Meat, Jelly for (Economical and quickly made). — Put an ounce of gelatine into a cup with as much cold water as will cover it, and let it soak for half an hour. Put a pint and a half of good stock, quite free from fat, into a stewpan with a sprig of thyme, a bay- leaf, five or six shallots, half a blade of mace, six cloves, an onion, and a little pepper

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