Jelly Fish

Ingredients

• a quart of jelly
• some prawns or crayfish
• the beaten whites and crushed shells of four eggs

Method

1. 1

   Make a quart of jelly according to the directions given for Jelly Meat for Pies.

2. 2

   Pass the jelly through the tamis until quite clear, and clarify it, if necessary, with the beaten whites and crushed shells of four eggs.

3. 3

   Pour a layer of the jelly, about an inch in depth, into a wet mould, and when it is firmly set arrange some prawns or crayfish round the edges, and add the remainder of the jelly.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 767. The excerpt below is the record exactly as published.

Jelly Fish. — IMake a quart of jeUy accord- ing to the directions given for JeUy Meat for Pies. If they are at hand, the head and trim- mings of turbot, whiting, or skate may be stewed with the calf's foot, but they are not indispensable. Pass the jelly through the tamis until quite clear, and clarify it, if neces- sary, with the beaten whites and crushed sheEs of four eggs. Pour a layer of the jelly, about JELLY FISH. an inch in depth, into a wet mould, and when it is firmly set arrange some prawns or cray- fish

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