Jelly

Ingredients

• a cupful of cold water
• two cloves
• one large slice of onion
• twelve pepper-corns
• one stalk of celery
• salt
• one spoonful of the cold stock
• Soak gelatine two hours

Method

1. 1

   Soak gelatine in cold water for two hours.

2. 2

   Combine with other ingredients, adding the beaten egg white mixed with cold stock.

3. 3

   Bring to a boil, then simmer for twenty minutes.

4. 4

   Strain through a napkin, pour into a mould or shallow dish, and refrigerate to harden.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 66. The excerpt below is the record exactly as published.

two cloves, one large slice of onion, twelve pepper-corns, one stalk of celery, salt. Soak gelatine two hours in the cold water. Then put on with other ingredients, the white of the egg being beaten with one spoonful of the cold stock. Let come to a boil, and set back where it will just simmer for twenty minutes. Strain through a napkin, turn into a mould or shallow dish, and put away to harden. The jelly can be made with the bones of the turkey and chicken, by washing them, covering with cold water and boiling down to about three pints ; by then straining and setting away to cool, and in the morning skimming off all the fat and turning off the the clear stock. The bones may, instead, be used for a soup. Roast Goose^ Stuff the goose with a potato dressing made in the follow- ing manner : Six potatoes, boiled, pared and mashed fine and light ; one table-spoonful of salt, one teaspoonful of pepper, one spoonful of sage, two table -spoonfuls of onion juice, two of butter. Truss, and dredge well with salt, pepper and flour. Roast before the fire (if weighing eight pounds) one hour and a half; in the oven, one hour and a quarter. Make gravy the same as for turkey. No butter is required for goose, it is so fat. Serve with apple sauce. Many people boil the goose half an hour before roasting, to take away the strong flavor. Why not have something else if you do not like the real flavor of the goose ? Roast Duck. Ducks, to be good, must be cooked rare : for this reason it is best not v o stuff. If, however, you do stuff them, use the goose dressing, and have it very hot. The better way is to cut an onion in two, and put into the body of the bird ; then truss, POULTRY AND GAME. 149 and dredge with salt, pepper and flour, and roast, if before the fire, forty minutes, and if in the oven, thirty minutes. The fire must be very hot if the duck be roasted in the kitchen, and if in the oven, this must be a quick one. Serve with currant jelly and a sauce made the same as for turkey. Roast Chicken. Clean the chicken, and stuff the breast and part of the body with dressing made as follows : For a pair of chickens weighing between seven and eight pounds, take one quart of stale bread (being sure not to have any hard pieces), and break up in very fine crumbs. Add a table-spoonful of salt, a scant teaspoonful of pepper, a teaspoonful of chopped parsley, half a teaspoonful of powdered sage, one of summer savory and a scant half cupful of butter. Mix well together. This gives a rich dressing that will separate like rice when served. Now truss the chickens, and dredge well with salt. Take soft butter in the hand, and rub thickly over the chicken ; then dredge rather thickly with flour. Place on the side, on the meat rack, and put into a hot oven for a few moments, that the flour in the bottom of the pan may brown. When it is browned, put in water enough to cover the pan. Baste every fifteen minutes with the gravy in the pan, and dredge with salt, pepper and flour. When one side is browned, turn, and brown the other. The last position in which the chicken should bake is on its back, that the breast may be nicely frothed and browned. The last basting is on the breast, and should be done with soft butter, and the breast should be dredged with flour. Putting the butter on the chicken at first, and then covering with flour, makes a paste, which keeps the juices in the chicken, and also supplies a certain amount of rich basting that is absorbed into the meat. It really does not take as much butter to baste poultry or game in this manner as by the old method of putting it on with a 150 MISS PAKLOA'S NEW COOK BOOK spoon after the bird began to cook. The water in the pan must often be renewed ; and always be careful not to get in too much at a time. It will take an hour and a quarter to cook a pair of chickens, each weighing between three and a half and four pounds ; anything larger, an hour and a half. A sure sign that they are done is the readiness of joints to separate from the body. If the chickens are roasted in the tin-kitchen, before the fire, it will take a quarter of an hour longer than in the oven. Gravy for chickens : Wash the hearts, livers, gizzards and necks and put on to boil in three pints of water; boil down to one pint. Take them all up. Put the liver on a plate, and mash fine with the back of the spoon ; return it to the water in which it was boiled. Mix two table -spoonfuls of flour with half a cupful of cold water

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