JELLIED MEAT

Ingredients

• Soak and clean 4 calf's feet
• Take a shank of beef
• red pepper
• salt

Method

1. 1

   Soak and clean 4 calf's feet; boil until done; strain and separate the meat from the bones, and set aside to cool; pour the liquor into a jar, and when cold remove the grease.

2. 2

   Take a shank of beef and boil it until the meat falls in pieces; remove it from the liquor.

3. 3

   Cut the meat from the calf's feet and the beef into small pieces; put the jelly into a pan; add to it the meat; mix well together, and heat to the boiling-point.

4. 4

   Season with red pepper and salt to taste; pour into a mould to set.

As published

This recipe was extracted from Cold dishes for hot weather (1896) by Ysaguirre., page 6. The excerpt below is the record exactly as published.

JELLIED MEAT Soak and clean 4 calf's feet; boil until done ; strain and separate the meat from the bones, and set aside to cool ; pour the liquor into a jar, and when cold remove the grease. Take a shank of beef and boil it until the 20 COLD DISHES FOR HOT WEATHER meat falls in pieces; remove it from the liquor. Cut the meat from the calf s feet and the beef into small pieces ; put the jelly into a pan ; add to it the meat ; mix well to- gether, and heat to the boiling-point. Sea- son with red pepper and salt

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