Jelly, Meat, for Pies, Economical

Ingredients

• half an ounce of gelatine
• a pint of boiling water
• a shallot
• a tea-spoonful of salt
• half a dozen peppercorns
• a clove
• the very thin rind of a quarter of a lemon
• a dessert-spoonful of tarragon vinegar
• a wine-glassful of white wine

Method

1. 1

   Soak gelatine in cold water.

2. 2

   Mix extract of meat with boiling water and flavorings, simmer, add gelatine, strain, and set aside to cool.

Nutrition per serving

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 769. The excerpt below is the record exactly as published.

Jelly, Meat, for Pies, Economical. ; — Cover haK an ounce of gelatine with a little ' cold water. Let it swell. Mix half a tea- \ spoonful of Liebig's extract of meat with a ; pint of boiling water, and put it into a saucepan I with a shallot, a tea-spoonful of salt, half a I dozen peppercorns, a clove, the very thin rind ' of a quarter of a lemon, and a dessert- spoonful ; of tarragon vinegar. Simmer gently until the ; flavouring is extracted, add the gelatine, and when this is dissolved, .strain the liquid thi-ough i a bag, add a wine-glassful of white wine

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