Savoury Jelly for Cold Entrees

Ingredients

• 1 quart clear stock or water
• 2½ oz. gelatine (French leaf)
• the juice of 1 lemon
• its rind
• ½ gill sherry
• ½ gill tarragon vinegar
• ½ gill French wine or Orleans vinegar
• 1 small bunch of herbs (bouquet garni)
• 1 small onion sliced
• 1 bay-leaf
• 10 peppercorns
• 10 allspice
• 1 blade of mace
• a few celery leaves
• ½ small carrot, sliced
• ½ teaspoonful salt
• the whites and shells of 2 eggs

Method

1. 1

   Whisk the whites of eggs lightly with the shells and combine with the remaining ingredients in a well-tinned stewpan.

2. 2

   Stir over the fire and bring to boil.

3. 3

   Simmer gently for about twenty minutes, then strain through a clean cloth or jelly-bag until clear.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 80. The excerpt below is the record exactly as published.

Savoury Jelly for Cold Entrees, Savouries, &c. — 1 guart clear stock orteater, 2% oz. gelatine (French leaf), the juice of 1 lemon and its rind, ^ gill sherry, ^ gill tarragon vinegar, \ gill French wine or Orleans vinegar, 1 small bunch of herbs ( bouquet garni), 1 small onion sliced, 1 bay -leaf, 10 peppercorns, 10 allspice, 1 blade of mace, a few celery leaves, ^ small carrot, sliced, ^ tea- spoonful salt, the whites and shells of 2 eggs

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