Jelly Broth a la Palestine

Ingredients

• lqt. of Jelly broth
• 1 teacupful of well-washed rice
• some Jerusalem artichokes
• 1 teaspoonful of sugar

Method

1. 1

   Make jelly broth and keep it hot.

2. 2

   Cut balls from Jerusalem artichokes, blanch them, and boil in a small quantity of broth until tender.

3. 3

   Boil rice in broth until tender.

4. 4

   Mix artichokes and rice in a soup-tureen, mix sugar with the broth, pour it over the vegetables, and serve with toast or croutons.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 155. The excerpt below is the record exactly as published.

Jelly Broth a la Palestine. Make lqt. of Jelly broth, strain, and keep it hot by the side of the fire. With a vegetable -scoop cut some balls from Jerusalem artichokes, blanch them, put them into a saucepan with a small quantity of broth, and boil till tender and the broth reduced to a glaze. Boil 1 teacupful of well-washed rice in broth till tender. Put the artichokes and rice into a soup-tureen, mix J teaspoonful of sugar with the broth, pour it over the vegetables, and serve with a plateful of sippets of toast or croutons of fried bread. Jelly Broth with Macaroni. — Boil 6oz. of macaroni in salted water ; when tender, drain, and cut it across into pieces about 1 jin. long. Have ready some boiling Jelly broth, and put in the macaroni. In about ten minutes’ time turn the broth into a soup-tureen, and serve with a plateful of grated Parmesan cheese. Jelly-Broth with Vegetables. Make about 2qts. of Jelly- broth with either veal or poultry ; strain it into a saucepan, and keep it by the side of the fire. Slice some young carrots, blanch them in salted water, then drain them ; cut into pieces the same size as the carrots some young turnips, For details respecting Culinary Processes, Utensils, Sauces, Sc., referred to, see under their special heads. ARTISTIC 1.— Corn Rick:, made of spun sugar and filled with chocolate creams. 3. Well, made of spun sugar, with bucket containing candied '■fruit or sweets. \ CONFECTIONERY. -• — Iceberg of real water ice, with sugar figures representing a 'polar scene. Cups of coloured cream ice round base. 4'- Drat, made of pasteboard, wood, or sugar. Barrels of bonbons. THE ENCYCLOPEDIA OF PRACTICAL COOKERY. 785 J ellies — con ti nned. a small piece of cucumber, and a white stick of celery. Blanch the vegetables separately in salted water, then finish cooking all of them in a small quantity of broth, which should be boiled till reduced to a glaze. A pinch of sugar should be put in the broth. Cook separately 1 breakfast- cupful of young green peas, a piece of cauliflower divided into branches, and some white asparagus heads. When all the vegetables are cooked, put them into a soup-tureen, pour the hot broth over, and serve. Jelly Cakes. — Beat together 8oz. of sugar and five eggs; then add Jib. of melted butter, 1 teacupful of milk, and 12oz. of flour to which has been added 1 teaspoonful of baking- powder. Spread the preparation as thinly as possible in Jelly-cake pans, and bake them ; when cooked, put three of these one on top of the other with Jelly in between, and serve. Jelly for Cake. — Peel and core one large apple, pound, and mix with it 1 breakfast-cupful of caster sugar and the grated peel and strained juice of one lemon. When well mixed, put the ingredients in a jar, stand it in a saucepan, surround with boiling water, and let it steam till cooked. Jelly prepared in this way is used for spreading over sponge cake. Jelly for Cold Fish . — Take a small skate, clean it thoroughly, put it over the fire in a fish-kettle with a cow-heel or a calf’s- foot, a rasher of gammon of bacon, an onion, a stick of horseradish, a piece of lemon-peel, three blades of mace, and a little white pepper. Pour over 3qts. of water, and let it simmer till it is a Jelly. Strain, let it stand till cold, and take off the fat ; take the Jelly up without the sediment, put it over the fire with a piece of lemon, the whites of four eggs, and a glass of sherry. Let it boil for a few minutes without stirring, then set it in a warm place, and let it stand half-an-hour. Strain through a sieve with a cloth in it, and cover the cold fish with it. Jelly for Invalids. — Take the bones of a knuckle of veal, cut and scrape all the meat off, and boil them in a saucepan with 2qts. of water for five hours ; strain off the liquor, let it stand till quite cold, and then take off the fat and sedi- ment ; put it in a saucepan and melt it, adding a flavouring of raisin or other wine and lemon-peel, run it through a Jelly-bag, and let it stand till cold. Jelly Omelet. — Put a frying-pan over the fire with 1 tea- spoonful of butter. Beat the yolks of three eggs together with 1 teaspoonful of sugar

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