Real Aspic Jelly

Ingredients

• one ox-foot
• four sheep’s feet
• a bacon bone
• a couple of slices of ham
• a quarter or half a pint of cold water
• a teaspoonful of sugar
• a tablespoonful of tarragon vinegar
• half a pound of finely-minced raw beef
• a teaspoonful of caramel

Method

1. 1

   Clean and cut up the ox-foot or sheep's feet.

2. 2

   Put them in a stewpan with a bacon bone or slices of ham and raw meat scraps.

3. 3

   Add mixed vegetables and a quarter or half a pint of cold water.

4. 4

   Cover and simmer for three hours.

5. 5

   Strain the liquid, cool, skim, and stir in sugar and tarragon vinegar.

6. 6

   Clarify with raw beef, boil, settle, and strain through a cloth.

7. 7

   Use caramel for color if needed.

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 157. The excerpt below is the record exactly as published.

Real Aspic Jelly. — Do not use any gelatine. Get one ox- foot, or, as it is generally called, cow-heel, or four sheep’s feet. Clean and cut up the foot or feet. Put them into a stewpan with a bacon bone if you have it ; if not, with a couple of slices of ham or bacon and any scraps you can get of absolutely raw meat, such as cutlet trimmings or fowl giblets. The scraps must be raw. Add a few mixed vegetables as for soup. When all is in the stewpan add a quarter or half a pint of cold water. Cover the pan, set it on a moderate fire, and shake it occasion- ally. When the pieces of meat begin to take colour add a very little more water, and in about half an hour after that pour in enough warm water to cover the contents of the pan com- pletely. Let it simmer very gently for three hours. When done, strain the liquid into a bowl, let it get cool, skim carefully, and stir in a teaspoonful of sugar and a tablespoonful of tarragon vinegar. To clarify the stock, put into the cool broth half a pound of finely-minced raw beef quite free from fat. Put the stock on the fire again, and stir well till it boils. Take the pan off the fire, let the broth settle, and pour it gently into a basin, taking great care not to disturb the sediment. Strain it finally through a clean cloth. You will have a clear yellow liquid, which will set of its own accord if put on ice. If more colour is required use a teaspoonful of caramel

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