Game Jelly

Ingredients

• 2 lbs. game bones
• 1 quart water
• 1 tin tomatoes
• 1 teaspoonful whole white peppers
• 2 teaspoontuis salt
• 6 cloves
• 1 onion
• 1 blade mace
• 2 bay leaves
• Whites and shells of 2 eggs

Method

1. 1

   Break the bones, put them into a saucepan, add the water, salt, peppers, cloves, mace, bay leaves, and onion sliced.

2. 2

   Cook gently for 2 hours, strain into a basin, add the Gelatine mixed with the tomatoes, the whites of eggs slightly beaten and the shells crushed; beat till boiling, remove beater, allow the jelly to boil up, draw the pan to one side, cover and leave for 5 minutes; strain through a hot jelly-bag.

3. 3

   When cold, use as a garnish for salad or cold game.

4. 4

   It may be set in individual moulds.

Nutrition per serving

As published

This recipe was extracted from Cox's manual of gelatine cookery (1935) by J. & G. Cox Limited, page 9. The excerpt below is the record exactly as published.

GAME JELLY Break the bones, put them into a saucepan, add the water, salt, peppers, cloves, mace, bay leaves, and onion sliced. Cook gently for 2 hours, strain into a basin, add the Gelatine mixed with the tomatoes, the whites of eggs slightly beaten and the shells crushed ; beat till boiling, remove beater, allow the jelly to boil up, draw the pan to one side, cover and leave for 5 minutes; strain through a hot jelly-bag. When cold, use as a garnish for salad or cold game. It may be set in individual moulds. TOMATO JELLY ¢ Put the Gelatine into a saucepan, add the water and all the other ingredients except the colouring ; beat over the fire until boil- ing, remove the whisk and allow to boil up, draw to one side, and cover for § minutes. Pour two quarts of boiling water through a jelly-bag, then the jelly, and add colouring. Pour into a wet mould. This jelly may be moulded in a ring mould, turned out, and served with salad in the centre. Page 17 Whites and shells 3 eggs 1 blade mace 4 cloves 1 wineglassful sherry wine (Pour to five persons) 94 OZ. COX’S INSTANT POWDERED GELATINE 1 gill water 4 dessertspoonfuls vinegar ’ 4 good-sized grated cucum- bers, 14 lbs. 5 teaspoonfal salt + teaspoonful whole white peppers 1 teaspoonful onion juice Few drops green colourin French dressing (Recipe Ne 186) Pe to nine persons} 33 Oz8. COX’S INSTANT POWDERED GELATINE 2 lbs. game bones 1 quart water 1 tin tomatoes 1 teaspoonful whole white peppers 2 teaspoontuis salt 6 cloves 1 onion 1 blade mace 2 bay leaves Whites and shells of 2 eggs

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