Jelly (Meat), for Pies

Ingredients

• a good-sized piece of beef
• a knuckle of veal
• two calves’ feet
• a couple of onions
• a bunch of parsley
• three or four shalots
• bav leaves
• and spices

Method

1. 1

   Put the beef, knuckle of veal, calves' feet, onions, parsley, shallots, bay leaves, and spices into a saucepan.

2. 2

   Sweat the whole over a slow fire, then moisten with some good broth; stew very gently for four hours, keeping it closely covered.

3. 3

   When done, season to taste, and clarify by beating in the whites of eggs.

As published

This recipe was extracted from Recipes for the million (1891), page 119. The excerpt below is the record exactly as published.

JELLY (MEAT), for Pies. — Put into a saucepan a good-sized piece of beef, a knuckle of veal, two calves’ feet, a couple of onions, with cloves, a bunch of parsley, three or four shalots, bav leaves, and spices

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