Jellied Meat

Ingredients

• a little of the cold stock
• Boil the egg hard
• Chop the parsley finely
• the meat

Method

1. 1

   Boil up the stock well.

2. 2

   Let it settle a few minutes, then strain through muslin, and let it cool.

3. 3

   Cut the egg into fancy shapes.

4. 4

   Remove any skin, fat, or gristle from the meat, and cut it into small dice.

5. 5

   Rinse a plain tin with cold water, then cover the bottom with a little of the cold stock.

6. 6

   When this is set, decorate with pieces of egg and parsley.

7. 7

   Cover with stock and let it set.

8. 8

   Mix the meat, seasonings, parsley, and egg chopped roughly, and put into the tin.

9. 9

   Fill to the top with the rest of the stock.

10. 10

    Put in a cool place until set.

11. 11

    Dip the tin in warm water; turn the shape onto a dish.

12. 12

    Garnish with parsley, and serve.

As published

This recipe was extracted from Plain cookery recipes (1908) by Edinburgh School of Cookery and Domestic Economy, page 25. The excerpt below is the record exactly as published.

Boil the egg hard, then cut into fancy shapes. Chop the parsley finely. Re- move any skin, fat, or gristle from the meat, and cut it into small dice. Rinse a plain tin with cold water, then cover the bottom of the tin with a little of the cold stock

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