Jelly for Cold Fish

Ingredients

• a small skate
• 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
• a little white pepper
• 3qts. of water

Method

1. 1

   Clean the skate and place it in a fish-kettle with cow-heel, gammon, onion, horseradish, lemon-peel, mace, and white pepper.

2. 2

   Pour over water and simmer until it becomes jelly.

3. 3

   Strain, cool, remove fat, and add lemon, egg whites, and sherry.

4. 4

   Boil briefly, then strain and cover the cold fish with the jelly.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 156. The excerpt below is the record exactly as published.

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

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