Meat Jelly (1)

Ingredients

• Beef
• isinglass
• 1 teacupful of water
• salt to taste

Method

1. 1

   Cut beef into small pieces and remove all fat.

2. 2

   Layer beef and isinglass in an earthen jar, add water and salt, cover, and cook in a slow oven all day.

3. 3

   Strain into a jelly mould in the morning.

As published

This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 130. The excerpt below is the record exactly as published.

1 teacupful of water, salt to taste. Cut some beef into very small pieces and carefully remove all the fat. Put it in an Sickroom Cookery. 265 earthen jar with alternate layers of the best isinglass (it is more digestible than gelatine) until the jar is full. Then add a teacupfui of water with a little salt, cover it down closely. and cook it all day in a very slow oven. In the morning scald a jelly mould and strain the liquor into it. It will be quite clear, except at the bottom, where will be the brown sediment such as is in all beef tea, and it will turn out in a shape. It is, of course, intended to be eaten cold, and is very useful in cases where hot food is forbidden, or as a variety from the usual diet. Meat Jelly (2)— A calf's foot, 1}4 lbs. neck of veal or beef, a slice or two of lean ham, 1 small onion, a bunch of parsley, a teaspoonful of salt, a little spice, 3 quarts of water. Simmer slowly 5 or 6 hours, and strain. The above makes a strong but not highly flavored jelly. More ham or any bones of unboiled meat, game or poultry will improve it. The liquor in which chicken or veal has been boiled should, when at hand, be used instead of water. Meat jellies keep better when no vegetables are stewed in them. Baked Hominy — To a cupful of cold boiled hominy (small kind) allow 2 cups of milk, a heaping teaspoonful of white sugar, a little salt, and 3 eggs. Beat the eggs very light, yolks and whites separately. Work the yolks into the hominy, alternately with the butter. When thoroughly mixed, put in the sugar and salt, and go on beating while you soften the batter gradually with milk. Be careful to leave no lumps in the batter. Lastly, stir in the whites and bake in a buttered pudding-dish until light, firm and deli- cately browned. It may be used as a dessert. 266 White Ribbon Cook Book. Strengthening Blanc-Mange — One pint milk, 3^ oz. isinglass

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