Meat Jelly

Ingredients

• two pounds of the knuckle of veal
• the knuckle-bone of a ham
• three pints of cold water
• a carrot
• an onion
• half a bay-leaf
• three or four sticks of celery
• a handful of parsley
• a small sprig of thyme
• a blade of mace
• two cloves
• a roll of lemon-rind
• a tea-spoonful of salt
• a pinch of cayenne
• a lump of sugar
• six peppercorns

Method

1. 1

   Break up the knuckle of veal and put it in a stewpan with the knuckle-bone of ham.

2. 2

   Pour over cold water and add the other ingredients.

3. 3

   Bring to a boil, remove scum, and simmer for five hours.

4. 4

   Strain through a jelly-bag and let cool.

5. 5

   Remove fat and clarify if necessary.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1174. The excerpt below is the record exactly as published.

Meat, Jelly for.— Break up two pounds of the knuckle of veal, and put them into a stewpan with the knuckle-bone of a ham, or, failing this, half a pound of raw lean ham. Pour over them three pints of cold water, and add a carrot, an onion, half a bay -leaf, thi-ee or four sticks of celery, a handful of parsley, a small sprig of thyme, a blade of mace, two cloves, a roll of lemon-rind, a tea-spoonful of salt, a pinch of cayenne, a lump of sugar, and six peppercorns

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