Fillet of Beef in Jelly

Ingredients

• a short fillet
• one cupful of veal
• the whites of three hard-boiled eggs
• two slices of ham
• two of pork
• two stalks of celery
• two quarts of clear stock
• half a slice of onion
• the whites of two eggs
• four table-spoonfuls of cold water

Method

1. 1

   Trim the fillet and make a deep incision.

2. 2

   Fill with veal and egg whites, sew up, and bind.

3. 3

   In a deep pan, place ham, pork, and the fillet, add celery and stock, and simmer for two and a half hours.

4. 4

   Cool the fillet, strain the stock, and harden.

5. 5

   Decorate with egg rings and cover with jelly.

6. 6

   Set to harden and serve.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 72. The excerpt below is the record exactly as published.

Fillet of Beef in Jelly. Trim a short fillet, and cut a deep incision in the side, being careful not to go through to the other side or the ends. Fill this with one cupful of veal, prepared as for quenelles, and the whites of three hard-boiled eggs, cut into rings. Sew up the openings, and bind the fillet into good shape w'th broad bands of cotton cloth. Put in a deep stew- pan two slices of ham and two of pork, and place the fillet on them ; then put in two calf's feet, two stalks of celery and two quarts of clear stock. Simmer gently two hours and a half. Take up the fillet, and set away to cool. Strain the stock, and set away to harden. When hard, scrape of ever particle of fat, and put on the fire in a clean sauce-pan, witr> half a slice of onion and the whites of two eggs, beaten with 160 MISS PARLOA'S NEW COOK BOOK. four table-spoonfuls of cold water

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