Savoury Jelly to Put Over Cold Pies

Ingredients

• a small bare knuckle of leg or shoulder of veal
• or a piece of scrag of mutton
• a slice of lean ham or bacon
• a fagot of different herbs
• two blades of mace
• an onion or two
• a small bit of lemon peel
• a tea-spoonful of Jamaica pepper bruised
• three pints of water

Method

1. 1

   Simmer meat, ham, herbs, spices, and water in a closed pot.

2. 2

   Skim, simmer slowly, strain, and cool.

3. 3

   Remove fat and clarify if needed.

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 441. The excerpt below is the record exactly as published.

SAVOURY JELLY, to put over Cold Pies. — Make it of a small bare knuckle of leg or shoulder of veal, or a piece of scrag of that, or mutton ; or if the pie be of fowl or rabbit, the carcases, necks and heads, added to any piece of meat, will be suffidenf, observ- ing to give consistency by jow-hecl or shanks of mutton. Put the meat, a slice of lean ham or bacon, a fagot of differ- ent herbs, two blades of mace, an onion or two, a small bit of lemon peel, and a tea-spoonful of Jamaica pepper bruised, and the same of whole pepper, and three pints of water

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