Jellied Meat (Virginia)

Ingredients

• a large shin of beef
• one set of pigs' feet
• pepper
• salt
• one half of a teaspoonful of ground cloves
• the same of allspice

Method

1. 1

   Take a large shin of beef, one set of pigs' feet well scraped and soaked.

2. 2

   Put them on to boil in separate vessels, using very little water — just enough to cover the meat.

3. 3

   Boil till the meat slips from the bone; lift the meat from the pot, draining it well; lay it on dishes to cool, and set the vessel with the liquor aside till next day.

4. 4

   Next morning skim the grease from the liquor of the pigs' feet, which has now become a stiff jelly.

5. 5

   Cut the meat of feet and shin into small bits, leaving out all gristle and tough portions.

6. 6

   Put it with the pigs' feet jelly and melt all together.

7. 7

   When it comes to a boil, add pepper, salt, one half of a teaspoonful of ground cloves, the same of allspice, stir well and pour into a mould.

Nutrition per serving

As published

This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 97. The excerpt below is the record exactly as published.

Jellied Meat (Virginia). — Take a large shin of beef, one set of pigs' feet well scraped and soaked. Put them on to boil in separate vessels, using very little water — just enough to cover the meat. Boil till the meat slips from the bone ; lift the meat from the pot, draining it well ; lay it on dishes to cool, and set the vessel with the liquor aside till next day. It is better to take the bones from the pigs' feet while warm. Kext morning skim the grease from the liquor of the pigs' feet, which has now become a stiff jelly. Cut the meat of feet and shin into small bits, leaving out all gristle and tough portions. Put it with the pigs' feet jelly and melt all together. When it comes to a boil, add pepper, salt, one half of a teaspoonful of ground cloves, the same of allspice

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