Fish Jelly

Ingredients

• a two-pound haddock
• one onion
• half rind lemon
• a tablespoonful of butter
• reduce the liquor to one pint
• a quarter of a packet of gelatine
• a quarter of a tumbler of cold water

Method

1. 1

   Boil the haddock, onion, and lemon rind in water.

2. 2

   Remove bones and skin, flake or pound the fish with butter, pepper, and salt.

3. 3

   Reduce the liquor to one pint, add dissolved gelatine.

4. 4

   Make veal forcemeat balls, cook in boiling water for seven minutes.

5. 5

   Decorate a mould with the balls and lemon rings, mix strained liquor with fish, pour into the mould when nearly cold.

As published

This recipe was extracted from The universal cookery book (1887) by Gertrude Strohm, page 10. The excerpt below is the record exactly as published.

Fish Jelly. Take a two-pound haddock, one onion, and half rind lemon ; just cover with water, and boil ; remove all the bones and skin ; flake the fish, or pound it in a mortar, with a tablespoonful of butter, pepper and salt to taste. Put back the bones, reduce the liquor to one pint, add a quarter of a packet of gelatine TO MAKE A GOOD FORCEMEAT. 21 (previously dissolved in a quarter of a tumbler of cold water

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