Jellied Bouillon Salad

Ingredients

• some of the jelly
• whole fish
• dressing
• garnished with parsley
• garnished with lettuce
• sliced boiled eggs
• garnished with beets

Method

1. 1

   Rinse a mold and pour in some jelly to a depth of a third of an inch.

2. 2

   Set the mold in a bed of pounded ice and put in a cold place.

3. 3

   When hardened, lay in whole fish or pieces in any design, not letting them touch the sides of the mold.

4. 4

   Fill spaces with more jelly until the fish begin to float.

5. 5

   Keep dressing warm while using.

6. 6

   Place mold on ice for 3-4 hours, remove, and serve on a platter garnished with parsley, lettuce, sliced boiled eggs, and beets.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 493. The excerpt below is the record exactly as published.

dressing, using Tarragon or Anchovy vinegar if obtainable, instead of the plain vinegar. Rinse a mold and pour in some of the jelly to the depth of third of an inch ; set mold in a bed of pounded ice, or snow, and put in a cold place ; when hardened lay in whole fish, 570 8ALAD. <M^iM^— — ^■^^■— ^^P^— ^^^— — ^^^^^— I i'Ml ■ I— — ^— — ^— ^^^^^^^^M^—i — ^—1 ^ or pieces, in any design wished, not letting them touch the sides of mold ; then fill spaces between the fish with more jelly until the fish begin to floaty and when hardened repeat as above, till mold la fall. Keep dressing from hardening while using, by placing pitcher in hot water as described in Chicken in Jelly : although if bea of ice or snow is used, the salad soon hardens and simply keeping the pitcher on kitchen table will be warm enough as it wants to be half thickened when used. Place mold on ice for three or four hours, re- move as directed, and serve on platter garnished with parsley, let- tuce, sliced boiled eggs

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