Game Jelly

Ingredients

• 2 ozs. COX’S INSTANT POWDERED GELATINE
• 2 lbs. game bones
• 1 quart water
• 4 pint tomato pulp
• 6 cloves
• 1 onion
• It blade mace
• 2 bay leaves
• Whites and shells of 2 eggs
• Rind and juice of 1 lemon
• 2 teaspoonfuls salt

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 two hours, strain into a basin.

3. 3

   Allow the stock to cool, and remove all fat.

4. 4

   Measure 1.5 pints stock, adding a little water if necessary to make up the quantity.

5. 5

   Add the Gelatine mixed with the tomatoes, the whites of eggs and the shells crushed; whisk till boiling, remove whisk, allow the jelly to boil up, draw the pan to one side, cover and leave for five minutes; strain through a hot jelly bag.

6. 6

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

As published

This recipe was extracted from Cox's manual of gelatine cookery (copyright) (1938) by J. & G. Cox Limited, page 8. The excerpt below is the record exactly as published.

GAME JELLY. Eight to nine persons 2 ozs. COX’S INSTANT POWDERED GELATINE 2 lbs. game bones 6 cloves I quart water I onion 4 pint tomato pulp It blade mace 1 teaspoonful whole white 2 bay leaves peppers Whites and shells of 2 eggs 2 teaspoonfuls salt Rind and juice of 1 lemon

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