Restorative Meat Jelly

Ingredients

• three or four pounds of the knuckle of veal
• the same weight of fresh-killed gravy beef
• one calf's foot
• as much cold water as will rise two or three inches above the meat

Method

1. 1

   Chop the meat and bones, place in a stewpan, add cold water, and simmer gently for four hours.

2. 2

   Strain and remove fat the next morning.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1518. The excerpt below is the record exactly as published.

Restorative Meat Jelly.— Take three or four pounds of the knuckle of veal, the same weight of fresh-killed gravj'beef, and one calf's foot ; cut the meat from "the bones, and chop them in pieces ; lay them in the bottom of a stewpan, and put the meat on the top of them ; then add as much cold water as will rise two or three inches above the meat

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