Savoury Jelly

Ingredients

• Three pounds shin of beef
• one tea-spoonful salt
• one salt-spoonful pepper

Method

1. 1

   Cut the meat from the bone, break up the bone with a hammer, place the pieces in a jar; cut the meat in very small pieces, place them in the jar also.

2. 2

   Cover the jar, then tie over it a strong piece of brown paper.

3. 3

   Place the jar in a large pan of boiling water, and allow the water to boil slowly round it for six hours.

4. 4

   Remove the cover from the jar, strain the liquor into a basin, and season it with the pepper and salt.

5. 5

   A pint of nourishing soup may be made from the meat by adding to it a sliced carrot and turnip, covering it with a pint and a quarter of cold water, and allowing all to simmer slowly two hours.

6. 6

   Strain and season it, when it is ready for use.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 182. The excerpt below is the record exactly as published.

one tea-spoonful sugar, one half pint milk. Place in a small basin the meal, pour over it by degrees, stirring all the time, the milk. When well mixed, pour this into a sauce-pan, and place the pan over a slow fire ; stir the contents until boiling, then add the butter and sugar. Draw the pan on one side and allow the contents to simmer very slowly for five minutes. This must then be strained through WATER GRUEL — LEMON PEEL TEA. 283 a fine piece of muslin into a well -heated basin, when it is ready. Water GrueL — Two table-spoonfuls oatmeal, three gills boiling water, one gill cold water, one half ounce sugar, one half ounce butter, one wine-glassful port wine. Place the oatmeal in a large basin, pour over the cold water, and stir it well. Allow the meal and water to soak for twenty minutes, then pour over the boiling water, and stir all well together. This mixture must now be allowed to stand for three minutes, so that the meal may sink to the bottom. Pour from this now very gently the liquid into a sauce-pan, taking care to leave the sediment in the basin. Place the sauce-pan over the fire, and stir all till boiling ; add the sugar and butter, and boil all slowly for ten minutes. Add at the last minute before serving the port wine. Clear Barley Water. — One ounce pearl barley, two ounces lump-sugar, the rind of one lemon, two quarts boiling water. Place the barley in a strainer, put the strainer under the water-tap, and let the water run for three or four minutes. Place the barley now in a basin, and pour over it enough boiling water to cover it. Allow this to soak for ten minutes, then pour away every drop of water. Rub now the pieces of lump sugar on the lemon, and then add them to the barley. Pour over now two quarts boiling water, and allow this to become quite cold. Strain the liquor now through a fine piece of muslin, when it is ready for use. Lemon Peel Tea. — The rind of one lemon, ten grains of ci'eam of tartar, one pint of boiling water, one ounce of lump-sugar. Remove very carefully from the lemon the rind, using a sharp knife, and taking care to take none of the white part. Place the rind in a jug, add the sugar, pour over the boiling water, and when almost cold add the cream of tartar. NOTE.— The quantity of sugar may be increased or diminished at will. 284 SICK-ROOM COOKERY. Savoury Jelly.— Three pounds shin of beef, one tea-spoon- ful salt, one salt-spoonful pepper

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