Meat Jelly

Ingredients

• Middle of small shin of beef, 3 lbs.
• knuckle or neck of veal, 3 lbs.
• lean of ham, £ lb.
• water, 3 quarts
• carrots, 2 large, or 3 small
• bunch of parsley
• 1 mild onion, stuck with 8 cloves
• 2 small bay-leaves
• 1 large blade of mace
• small saltspoonful of peppercorns
• salt, f oz. (more if needed)

Method

1. 1

   Stew the ingredients very gently for 5 to 6 hours.

2. 2

   After cooking, remove the fat when cold and pass through a fine sieve or cloth.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 117. The excerpt below is the record exactly as published.

Middle of small shin of beef, 3 lbs. ; knuckle or neck of veal, 3 lbs. ; lean of ham, £ lb. ; water, 3 quarts ; carrots, 2 large, or 3 small; bunch of parsley ; 1 mild onion, stuck with 8 cloves ; 2 small bay- leaves ; 1 large blade of mace ; small saltspoonful of peppercorns ; salt, f oz. (more if needed) : 5 to 6 hours’ very gentle stewing. Ohs. — A finer jelly may be made by using a larger proportion of veal than of beef, and by adding clear beef or veal broth to it in- stead of water, in a small proportion at first, as directed in the receipt for consomme , see page 98, and by pouring in the remainder when the meat is heated through. The necks of poultry, any inferior joints of them omitted from a fricassee or other dish, or an old fowl, will further improve it much ; an eschalot or two may at choice be boiled down in it, instead of the onion, but the flavour should be scarcely perceptible. A CHEAPER MEAT JELLY. One calf’s foot, a pound and a half or two pounds of neck of veal or beef, a small onion, a carrot, a bunch of parsley

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