Savoury Meat Jelly

Ingredients

• ^ packet of gelatine
• pints of water
• lbs. shin of beef or gravy
• I carrot
• I onion
• A little celery
• A blade of mace
• 20 peppercorns
• A few sweet herbs
• A teaspoonful of salt

Method

1. 1

   Cut up the meat into pieces an inch square, put into a saucepan with a quart of water, bring to a boil, skim, then add vegetables and salt.

2. 2

   Simmer for five hours until reduced to one pint.

3. 3

   Strain into a basin, remove fat, soak half a packet of gelatine in a pint of cold water.

4. 4

   Boil the stock, add gelatine, pour into a basin to cool.

5. 5

   Flavour with tomato sauce, lemon, or Worcester sauce.

6. 6

   Pour a little jelly into a mould, set, add layers of hard-boiled eggs, meat, and jelly.

Nutrition per serving

As published

This recipe was extracted from Hilda's diary of a Cape housekeeper (1902) by Hildagonda J. Duckitt, page 99. The excerpt below is the record exactly as published.

Savoury Meat Jelly (Mrs. Mitchison’s). — ^ packet of gelatine, pints of water, lbs. shin of beef or gravy. I carrot. I onion. A little celery. A blade of mace. 20 peppercorns. A few sweet herbs. A teaspoonful of salt

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