Meat Jelly
From The encyclopaedia of practical cookery, 1892
Serves 20
Ready for use when firm.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 484. The excerpt below is the record exactly as published.
Meat Jelly. — (1) Bone and blanch eight calf’s feet, and put them together with 61b. of fillet of veal, 21b. of boned knuckle of veal, three fowls (from which the fillets have been previously removed) and 4lb. of leg of beef, into a stockpot with 4oz. of salt ; pour over 2£galls. of water, let it boil, then skim the liquor ; allow it to cool, put in one double fagot of herbs, four onions (with four cloves stuck in one), four leeks, and four large carrots, whole. Place the sauce- pan at the side of the fire, let the contents simmer till the Meat is done, then take it out ; as the calf’s feet will re- quire more cooking, they should be left in to stew till tender. Strain the broth through a fine hair sieve into a large saucepan, boil up again, then remove it to the side of the fire and let it simmer, skimming till the jelly is quite clear ; when reduced to the proper consistency, stand it on ice till cold. Pound the fillets of the fowls, put them in a saucepan, with 1 pint of French white wine and the whites of eight eggs
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.