Meat Jelly for Pies

Ingredients

• half a pound of the knuckle of a leg or shoulder of veal
• two shallots
• a small bunch of savoxuy herbs
• an onion with two cloves stuck in it
• a lump of sugar
• the thin lind of half a lemon
• a tea-spoonful of salt
• half a tea-spoonful of cayenne
• three quarts of cold spring water

Method

1. 1

   Bring the liquid to a boil, remove the scum carefully as it rises, and simmer gently for five or six hours.

2. 2

   Run the jelly through a bag, and let it stand aside until cold.

3. 3

   Take away the sediment and the fat, and pour the gravy into the pie through an opening in the cover.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 769. The excerpt below is the record exactly as published.

alf a pound of the knuckle of a leg or I shoulder of veal, two shallots, a small bunch j of savoxuy herbs, an onion with two cloves stuck in it, a lump of sugar, and the thin lind I of half a lemon, a tea-spoonful of salt, half a tea-spoonful of cayenne, and three quarts of cold spring water. Bring the liquid to a boil, remove the scum carefully as it rises, and simmer gently for five or six homs. Run the jelly through a bag, and let it stand aside until cold. Take away the sediment and the fat, and pom- the gravj- into the pie through an opening in the cover. The flavour of this jelly should be varied with the dish for which it is required. If for a chickcn-and-ham pie, the neck, bones, and trimmings of the chicken should be stewed with the giavy, together with half a pound of lean, nndi-essed ham, or the rind of bacon soaked, scraped, and cut small. If for hare or game pie, the bones and trim- mings of the hare or game should be used. Sufficient for three pints of gravy. Probable cost. Is. 8d. Jelly, Meat, for Pies, Superior.— Take a pound and a half of the knuckle or neck of veal and half a pound of the shin of beef. Cut them into small pieces, and put them into a saucepan with a quarter of a pint of good beef stock ; simmer gently for half an hour, then add two pints more stock, boiling a shaUot, three ounces of undressed lean ham, a quarter of a tea-spoonful of bruised celery- seed tied in muslin, a clove, a small bunch of JEL ( 342) JEL savoury herbs, and half a dozen peppercorns. Simmer slowly for thi-oe or foia- hours, or until the liquid will jelly. If quickly boiled, the jelly will not be so clear. Strain the gravy, add salt if required, and put it aside until quite cold, so that the fat may be entu-ely removed. Probable cost, 2s. 6d. Sufficient for a pint and a half of jelly. Jelly, Meat used in Stock for.— A good breakfast or luncheon dish may be made of the meat from the feet which have been stewed for stock. Take away the bones, and cut the moat into neat pieces, season them with salt and cayenne, and a little pounded mace. Press them into a mould, pour over them a Uttle of the jeUy, and when cold turn out in a shape. Garnish according to taste. Time, a quarter of an hour to prepare. Probable cost. Id. or 2d. Sufficient for two or three persons, if made from the remains of two feet. Jelly Mould {sec Illustration accompany- ing the notice of Apple Calf's Foot Jelly). Jelly, Open, with Whipped Cream. — Prepare a pint and a half of perfectly trans- parent jelly, either calf's foot, isinglass, or gelatine ; colour it, if liked, with two or three drops of cochineal, and put it into a damp mould made with an opening in the centre on purpose for dishes of this description. When the jelly is firmly set, have ready three-quarters of a pint of whipped cream nicely flavoured and sweetened. Pile this in the opening as high as possible, and it is ready to serve. Time, some hours to make the jelly firm. Probable cost, 3s. 6d. Sufficient for a piat and a half mould. Jelly Pudding.— Soak the thin rind of a fresh lemon in two table-spoonfuls of spring water for half an hour. WTiile it is soaking, beat five oimces of fresh butter to a cream, add four ounces of pounded and sifted sugar, and, very gradually, the yolks of three eggs, well beaten. Line a small pie-dish with good puil paste. When it is time for the pudding to be baked, mix with it the strained lemon- water, and the whites of the eggs, beaten to a solid froth, and "bake in a quick oven. Time, twenty minutes to bake. Probable cost, lOd. Sufficient for three persons. Jelly, Rice. — Mix four ounces of rice- flour smoothly and gradually with a quart of cold milk ; put them into a saucepan -with a quarter of an ounce of clarified isinglass, the thin rind of half a lemon

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