Jellied Meat
From The new practical housekeeping, 1890
Serves 6
This dish utilizes the meat boiled for soup.
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 336. The excerpt below is the record exactly as published.
Jellied meat by taking from the bones, chopping, and seasoning well with catsups and spices, moistening with a bowl of the liquor in which it was boiled (taken out for this before vegetables are put in) and put into molds ; when cold turn MEATS. 399 out and slice. If the liquor is xtot thick enough to jelly, boil down or add a little gelatine
Cook this with the app: pantry check, scaling, and the assistant.