Jelly (Another Aspic)

Ingredients

• Calf's Foot
• I blade of Mace
• 6oz. of Ham
• 10 Peppercorns
• 2 lb. of Veal
• Whites of 2 Eggs
• I Large Carrot
• I Small Onion
• 1 spoonful of Isinglass
• I bunch of Sweet Herbs
• Hajf a gallon of Water

Method

1. 1

   Put ham, veal, calf's foot, carrot, onion, and sweet herbs into a stewpan.

2. 2

   Boil until reduced to one quart; strain.

3. 3

   Skim off fat, then add egg whites, Tarragon vinegar, and isinglass.

4. 4

   Stir until near boiling, then simmer for twenty minutes.

5. 5

   Strain through a jelly-bag until clear.

As published

This recipe was extracted from Hilda's "where is it?" of recipes (1891) by Hildagonda J. Duckitt, page 40. The excerpt below is the record exactly as published.

en peppercorns ; ten allspice ; two cloves ; one onion ; one dessertspoonful salt ; two bay leaves ; a small cup of malt vinegar ; one tablespoonful of Tarragon vinegar ; juice of one lemon ; whites of two eggs well whisked ; one tumbler of cold water, thrown in while boiling, to clarify. Strain through jelly-bag till clear. Enough for fourteen persuns. 119 J] JELLY (ANOTHER ASPIC— BLACKBERRY). JELLY {ANOTHER ASPIC OR SAVOURY). Ingredients. 1 Calf's Foot. I blade of Mace. 6oz. ofHatn. lo Peppercorns. 2 lb. of VeaL Whites of 2 Eggs. I Large Carrot. i teaspoonful of Tarragon Vinegar. 1 Small Onion. 1 spoonful of Isinglass. I bunch of Sweet Herbs. Hajf a gallon of Water

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