Prawns in Jelly

Ingredients

• a quart of stiff calf's-foot stock
• half a dozen shallots
• two bay-leaves
• half a blade of mace
• a sprig of thyme
• the whites of two eggs
• a bladder

Method

1. 1

   Simmer the stock with shallots, bay leaves, mace, and thyme until flavored.

2. 2

   Strain and cool.

3. 3

   Whisk egg whites with cold water, stir into stock, add crushed egg shells, and boil without stirring for 15 minutes.

4. 4

   Strain through a jelly-bag until clear.

5. 5

   Pour some jelly into a damp mold, lay prawns on it, and cover with more jelly.

6. 6

   Repeat until full.

7. 7

   Cool and turn out before serving.

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 1364. The excerpt below is the record exactly as published.

Prawns in Jelly (a pretty supper dish). —Take a quart of stiff calf's-foot stock free from fat and sediment, and put it into a stew- pan with half a dozen shallots, each one with a clove stuck in it, two bay-leaves, half a blade of mace, and a sprig of thyme. Let these simmer gently untU the stock is pleasantly flavoured, then strain it into a bowl, and let it cool. AVhisk the whites of two eggs with a little cold water. Stir this briskly into the stock, put it back into the saucepan, add the crushed shells of the eggs, and let the stock boil, but on no account stir it after it begins to get hot. Keep it boiling for a quarter of an hour, then lift it from the fire, and let it stand to settle for another quarter of an hour. Strain it through a jeUy-bag until it is clear. Pour a little of the jelly into a damp mould. When it is firm, lay some prawns upon it with their backs downwards, and pour more jelly over them. KeiDcat imtil the mould is full, and be careful that each layer of jelly is set before another is put in. Put the jeUy in a cool place, and turn it out before serving. If liked, the jelly may be made with isinglass or gelatine dissolved in water instead of calf's-foot stock. Time, twentj'-four hours to set. Sufficient for a three- pint mould. Prawns, Malay Curry of.— Pick some prawns from their shells ; let them bo a pint when prepared. Easp the half of a large cocoa- nut into two spoonfuls of hot water, and then smooth it through a sieve. Stew the prawns very gently with a shred onion and enough good mutton or veal broth to cover. See that the broth is well seasoned, and put in a stick of cinnamon. When the prawns are getting tender, mix two dessert- spoonfuls of curry- powder in a little cold broth, add it to the rest in the stewpan, and simmer for a few minutes. Take out the prawns, and strain the gravy over them into a clean pan ; make hot, and add the rasped cocoa-nut, and flour enough to thicken, which should be mixed with some of the nut- milk. Let all simmer gently for a few minutes, and serve with juice of a lemon and boiled rice in a separate dish. Time, one hour. Sufficient for a dish. Prawns, Potted. — Pick fresh prawns after they have been boiled. Cut them lightly, and pound them in a marble mortar with a small quantity of fresh butter, a seasoning of cayenne and powdered mace or grated nutmeg, and a little salt, if neces- sary, but it is probable that they will not require it. Put them into jars, cover with clarified butter lukewarm, and tie a bladder

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