Meat Jelly with Vermicelli

Ingredients

• ^ lb. lean Neck of Mutton
• ^ lb. Beef (from thick part of leg)
• I oz. Cox’s Gelatine
• I tablespoonful of Brandy
• I oz. Vermicelli
• A little Salt

Method

1. 1

   Soak Gelatine in half a pint of water for about ten minutes.

2. 2

   Cut meat very small and put into a pint of water for an hour, place over fire and bring to boil.

3. 3

   Add other ingredients (except brandy), simmer for four or five hours down to less than a pint, skimming well.

4. 4

   Strain carefully through a sieve, free from fat, add brandy, pour into small dariole moulds, and serve as required.

Nutrition per serving

As published

This recipe was extracted from A manual of gelatine cookery (1904) by Bertha Roberts, page 36. The excerpt below is the record exactly as published.

MEAT JELLY WITH VERMICELLI. ^ lb. lean Neck of Mutton. J oz. Cox’s Gelatine. ^ lb. Beef (from thick part of pints cold Water. leg). I tablespoonful of Brandy. I oz. Vermicelli. Seasoning (unless for acute ill- A little Salt. ness). Soak the Gelatine in half a pint of water for about ten minutes. Cut the meat very small and put into a pint of water for an hour, place over the fire and bring to the boil. Then add the other ingredients (except the brandy), and simmer for four or five hours down to less than a pint, skimming well in the early stage ot cooking ; strain carefully through a sieve, and free from all fat. Add the hrandy. Pour into small dariole moulds, and serve as required. If preferred, the jelly could be served as beef tea. Other meats, also poultry, may be similarly used. (137) A VERY USEFUL STOCK. I lb. Gravy Beef. I lb. Mutton. 3 pints cold Water. i teaspoonful Salt. I oz. Cox’s Gelatine

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