Ordinary Aspics

Ingredients

• 4 Ibs. of strung knuckle of veal
• 3 calf’s feet, boned and blanched
• 3 Ibs. of strung knuckle of beef
• 4 lb. of fresh pork rind, well blanched and with fat removed
• 3 lbs. of veal bones, well broken up
• Add eight quarts of cold water
• add one oz. of salt
• garnish with one-half lb. of carrots
• six oz. of onions
• two oz. of leeks
• a stick of celery
• a large faggot

Method

1. 1

   Put meats in a stockpot, add water, boil, skim, add salt, and simmer for 4 hours.

2. 2

   Remove meat, add vegetables, and cook for another 2 hours.

3. 3

   Strain and cool.

Nutrition per serving

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 39. The excerpt below is the record exactly as published.

ORDINARY ASPICS Stock for Ordinary Aspic.—Quantities for making Four Quarts. 4 Ibs. of strung knuckle of veal. 3 calf’s feet, boned and blanched. 3 Ibs. of strung knuckle of beef. 4 lb. of fresh pork rind, well 3 lbs. of veal bones, well broken blanched and with fat re- up. moved. Mode of Procedure.—Put the meats in a very clean and well- tinned stockpot or stewpan. Add eight quarts of cold water, boil, and skim after the manner indicated under No.1. Having well skimmed the stock add one oz. of salt, put it on the side of 60 GUIDE TO MODERN COOKERY the fire, and let it boil gently for four hours. Then remove the meat, taking care not to disturb the stock. Carefully remove the fat, and garnish with one-half lb. of carrots, six oz. of onions, two oz. of leeks, a stick of celery, and a large faggot

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