Jellied Meat

Ingredients

• Trim all the meat from a cold roast of veal or lamb
• let it boil away till there is about one-half cup
• In each cup of stock dissolve one tablespoon of gelatin

Method

1. 1

   Stew meat in a little water until tender, drain, cut fine, and season.

2. 2

   Remove fat from broth, boil down, dissolve gelatin in stock, mix with meat, and mold in a bread pan.

3. 3

   Chill and cut into slices.

As published

This recipe was extracted from The home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 37. The excerpt below is the record exactly as published.

Jellied Meat. Trim all the meat from a cold roast of veal or lamb and stew in a little water till tender and thoroughly scalded. Drain, pick over, cut fine, season highly. After removing fat from the broth let it boil away till there is about one-half cup to each cup of meat. In each cup of stock dissolve one tablespoon of gelatin

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