Superior Meat Jelly

Ingredients

• a pound and a half of the knuckle or neck of veal
• half a pound of the shin of beef
• a quarter of a pint of good beef stock
• two pints more stock
• a shaUot
• three ounces of undressed lean ham
• a quarter of a tea-spoonful of bruised celery-seed
• a clove
• a small bunch of savoury herbs
• half a dozen peppercorns

Method

1. 1

   Cut the meat into small pieces and put them into a saucepan with the beef stock; simmer gently for half an hour.

2. 2

   Then add the boiling stock, shallot, ham, celery-seed, clove, herbs, and peppercorns.

3. 3

   Simmer slowly for three or four hours, or until the liquid will jelly.

4. 4

   Strain the gravy, add salt if required, and put it aside until quite cold.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 769. The excerpt below is the record exactly as published.

small bunch j of savoxuy herbs, an onion with two cloves stuck in it, a lump of sugar, and the thin lind I of half a lemon, a tea-spoonful of salt, half a tea-spoonful of cayenne, and three quarts of cold spring water. Bring the liquid to a boil, remove the scum carefully as it rises, and simmer gently for five or six homs. Run the jelly through a bag, and let it stand aside until cold. Take away the sediment and the fat, and pom- the gravj- into the pie through an opening in the cover. The flavour of this jelly should be varied with the dish for which it is required. If for a chickcn-and-ham pie, the neck, bones, and trimmings of the chicken should be stewed with the giavy, together with half a pound of lean, nndi-essed ham, or the rind of bacon soaked, scraped, and cut small. If for hare or game pie, the bones and trim- mings of the hare or game should be used. Sufficient for three pints of gravy. Probable cost. Is. 8d. Jelly, Meat, for Pies, Superior.— Take a pound and a half of the knuckle or neck of veal and half a pound of the shin of beef. Cut them into small pieces, and put them into a saucepan with a quarter of a pint of good beef stock ; simmer gently for half an hour, then add two pints more stock, boiling a shaUot, three ounces of undressed lean ham, a quarter of a tea-spoonful of bruised celery- seed tied in muslin, a clove, a small bunch of JEL ( 342) JEL savoury herbs, and half a dozen peppercorns

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