Glaze

Ingredients

• 1 dessertspoonful of strong Beef Tea
• ½ oz. Cox’s Gelatine
• 1 pint Water

Method

1. 1

   Soak the Gelatine in the water for about ten minutes, and then stir gently over the fire until dissolved.

2. 2

   Add the beef tea and boil down until it coats a spoon; it will take about ten minutes.

3. 3

   Pour into a jar and keep it tightly covered with bladder.

4. 4

   When wanted for use, stand the jar in boiling water and dissolve.

As published

This recipe was extracted from A manual of gelatine cookery (1904) by Bertha Roberts, page 33. The excerpt below is the record exactly as published.

GLAZE. I dessertspoonful of strong Beef ^ oz. Cox’s Gelatine. Tea. i pint Water. Soak the Gelatine in the water for about ten minutes, and then stir gently over the fire until dissolved. Add the beef tea and boil down until it coats a spoon ; it will take about ten minutes. Pour into a jar and keep it tightly covered with bladder. When wanted for use stand the jar in boiling water and dissolve. A small piece added to soups and gravies is a great improvement. When used for coating tongues a little colouring should be added. (123) VEAL CAKE (Breakfast Dish). ^ oz. Cox’s Gelatine. ^ lb. streaky Bacon. ^ lb. Fillet Veal. i pint Stock. 2 hard-boiled Eggs. A little grated Lemon rind. Parsley, Prpper, and Salt. Cut the eggs into thick slices and line the bottom of a plain well-buttered cake tin. Now cut the veal and bacon into dice and place a layer on the top of the eggs, add chopped parsley, season- ings, and grated lemon rind. Fix two or three slices of egg on to the sides of the tin, then fill up with alternate layers of egg, veal, bacon, parsley, etc., until two-thirds full. Dissolve the Gelatine in the stock gently over the fire, and strain into the tin until quite full. Place a greasy paper over it and bake in a slow oven for one hour and a-half. Remove from the oven and set by until cold. Place the tin for one moment in hot water and turn out quickly on to a cold dish. Garnish with sprigs of fresh parsley and serve. (124) EGGS IN ASPIC JELLY. 1 pint Aspic Jelly (see No. Ii8) i teaspoonful Anchovy Paste I oz. Butter. Pepper and Salt. 3 hard-boiled Eggs. Remove the shells from the eggs, take out the yolks and pound them in a mortar with the butter, anchovy paste, pepper and salt, and pass through a sieve. Roll into six small balls. Take six small dariole moulds and mask the inside of each mould with a thin layer of jelly, decorate with some fancifully cut pieces of hard-boiled whites of eggs, and let set ; then put in the balls and fill up with the jelly. When set, turn out on to a dish and gar- nish with mustard and cress, finely shredded lettuce, and ser\'e. Prawns may be used in place of the eggs. ■18 (125) CHICKEN IN JELLY. I pint Stock. A little grated Lemon rind. Parsley, Pepper and Salt. 1 oz. Cox’s Gel.\tine. ^ lb. Cooked Fowl. J lb. Cooked Bacon or Ham. 2 hard-boiled Eggs. Mask a mould with aspic jelly and decorate it with fancifully cut pieces of the white of egg. Cut the chicken and bacon into dice and place a layer on the top of the eggs, add a little chopped parsley, seasonings, and grated lemon rind. Fix two or three slices of eggs into the side of the mould. Then fill up with alternate layers of aspic jelly, eggs, chicken, bacon, parsley, etc., until two-thirds full. Dissolve the Gelatine over the fire in the stock ; strain into the mould until quite full. When set, turn out quickly on to a cold dish and ser\'e. (126) TOMATO JELLY. to ozs. Cox’s Gelatine. I teaspoonful of Salt. lbs ripe Tomatoes. I dessertspoonful Tomato Ketchup. Soak the Gelatine in half a J teaspoonful of Sugar. of Tarragon tablespoonful Vinegar. ij pints cold Water. A few drops Cox’s Cochineal, pint of cold water for about ten minutes. Slice the tomatoes and stew them gently in one pint of water until soft, add dissolved Gelatine, salt, sugar, sauces, and cochineal, and mix thoroughly. Strain through a fine sieve or coarse cloth scalded. Pour into a border mould rinsed in cold water, and allow to set. Serve with chicken, lobster or salmon mayonnaise in the centre. (127) A VERY EFFECTIVE GARNISH, No. 1. Pour a thin layer of aspic (Recipe Ii8). on to a dish, and when on the point of setting, cover it with alternate rows of macaroni, boiled and cut in thin rings, and chopped shrimps. In the centre of the little rings put a spot of the chopped skin of pickled walnuts and parsley or gherkin alternately. Coat with more aspic, and when cold, stamp out wdth a good sized diamond shaped cutter, and use for garnishing fish salads, or a salmon mayonnaise, or any similar dish, (Usefully borne in mind when eggs are dear, the macaroni taking the place of the whites, while walnuts are an economical substitute for the costly truffle). (128) A VERY EFFECTIVE GARNISH, No 2. Pour a layer of aspic over an oblong dish ; when ncarl}' set, p>as3 the yolks of two or three hard-boiled eggs through a sieve, letting the “shower of gold ’’fall on to the jelly. It sliould be evenly covered. Now make a design — trellis work is very pretty — with tiny sprigs of chervil, small cress, or other salad. A chopped beetroot instead of or with the green is effective, or the whites of eggs may be chopped or cut with critnped round or oval 49 D cutters, and used for a bolder design. Cover with more aspic, and when firm cut out, and use for the breast of a boiled fowl or turkey, or any similar purpose. The same makes a nice decoration for raised game pies if cut into blocks or other shapes for the border. (129) JELLIED GRAVY FOR RAISED PIES. 2 oz. Cox’s Gelatine.

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