Fowl jelly (in cakes)

Ingredients

• ten pounds of the leg of beef
• two cow-heels
• a knuckle of veal
• a couple of old fowls
• a bunch of sweet herbs
• a blade of mace
• an onion
• a bit of lemon-peel
• some whole peppers
• salt to taste

Method

1. 1

   Cover the ingredients with water and boil gently for six hours, adding herbs, mace, onion, lemon-peel, and peppers.

2. 2

   Clear off the fat, strain, and cool.

3. 3

   Remove grease, then boil until the jelly clings to a spoon.

4. 4

   Pour into a buttered tin, cool, cut into strips, and store in a tin box.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 541. The excerpt below is the record exactly as published.

Fowl jelly (in cakes). — Take ten pounds of the leg of beef, two cow-heels, a knuckle of veal, ;i couple of old fowls, and the trimmings of any thing at hand, with the bones, ice, broken in pieces ; cover with water, and boil gently, adding a bunch of sweet herbs, a blade of mace, an onion, a bit of lemon-peel, and some whole peppers, and salt to taste

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