Savoury Jelly
From Consult me, 1902
Serves 6
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 440. The excerpt below is the record exactly as published.
SAVOURY JELLY.— Spread some slices of lean veal and ham on the SAV 351 SCA bottom of a stewpan, with a carrot or turnip, or two or three onions ; cover it, and let it simmer on a slow fire till it is sufficiently brown ; put it to a quart of good broth, whole pepper, mace, a very little isinglass, and salt to your taste ; boil ten minutes : strain, and skim off all the fat ; add the whites of three eggs
Cook this with the app: pantry check, scaling, and the assistant.