Meat Jelly

Ingredients

• 1 lb. lean beef
• 1 chicken
• 1 lb. lean veal
• Salt

Method

1. 1

   Remove all skin and fat, and cut up both meat and chicken into very small pieces.

2. 2

   Put into a stew-jar, with a sprinkling of salt, and cover closely, having no water with the meat.

3. 3

   Set in a pan of boiling water and cook for 7 hours.

4. 4

   Strain through a fine sieve, and when cold remove the fat.

5. 5

   Serve this jelly a very little at a time.

As published

This recipe was extracted from Liverpool School of Cookery recipe book (1900) by E. E. Mann, page 42. The excerpt below is the record exactly as published.

Meat Jelly. 1 lb. lean beef. 1 chicken. 1 lb. lean veal. Salt

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