Savory Jelly for Cold Turkey or Meat

Ingredients

• Put in the pot two pounds of beef
• half a pound of sweet ham or bacon
• add ail the sweet herbs, such as thyme, basil, parsley and marjoram
• sait and pepper to taste
• throwing into ît the whites and shells of three eggs
• add three blades of mace
• a eup of wîne or lemon juice

Method

1. 1

   Put in the pot two pounds of beef; if you have veal or beef bones, break them and throw them in also.

2. 2

   Put in half a pound of sweet ham or bacon, add all the sweet herbs, salt, and pepper to taste.

3. 3

   Boil for three or four hours.

4. 4

   When sufficiently boiled, take off, strain, and cool.

5. 5

   Take off all the fat and sediment, clarify by adding the whites and shells of three eggs; add three blades of mace and a cup of wine or lemon juice.

6. 6

   Place it again on the fire, let it boil a few times, and strain it through a jelly-bag.

As published

This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 19. The excerpt below is the record exactly as published.

SAVORY JELLY FOE OOLD TURKBY OR MEAT. Put in the pot two pounds of beef ; îf you hâve veal or beef bones, break them and throw them in also, but they requîre longer boiling to dissolve the gélatine. Put in half a pound of sweet ham or bacon^ add ail the sweet herbs, such as thyme, basil^ parsley and mar- joram; last of ail, sait and pepper to taste. Boil for three or four hours. When it is suffleiently boiled, take off, strain, and put away to cool. Take oflf ail the fat and sédiment, and clarify by throwing into ît the whites and shells of three eggs; add three blades of mace and a eup of wîne or lemon juice

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