To Make and Use Aspic Jelly

Ingredients

• half a box of gelatine
• half a cup of cold water
• a pint of consomme or stock
• a teaspoon of beef extract
• a teaspoon of onion-juice
• a bay or thyme leaf
• a stalk of celery
• season with salt and pepper

Method

1. 1

   Soak gelatine in cold water for half an hour.

2. 2

   Simmer consomme or stock with onion juice, bay or thyme leaf, and celery while gelatine soaks.

3. 3

   Add gelatine, season, and cool.

4. 4

   Pour liquid jelly around meat until enclosed, allowing each layer to harden.

5. 5

   Keep in ice-box until serving.

6. 6

   Dip mold in warm water to release jelly.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The home cook book (1905) by Christine Frederick, page 46. The excerpt below is the record exactly as published.

To Make and Use Aspic Jelly— Browned Flour — To Thicken a Gravy with Flour — Dumplings for Meats — Corn Dumplings for Meats — Dumplings for Boiled Rump of Beef — Brine for Corning Beef — To Boil Corned Beef — Corned Beef Hash — Beef Hash — Baked Beef Hash— Beef k la Mode— To Boil Fresh Tongue— To Boil Pickled Tongue — To Boil Smoked Tongue — Boiled Rump of Beef— Spiced Rump of Beef, Including Soup— Daube— Ropa Vieja — To Broil a Beefsteak — Chopped Stewed Beef — Chopped Beef on Toast — Deviled Soup Meat — Meat Fritters — Hamburg Steak — Hamburg Steak Balls— Hamburg Steak Beef Loaf — Beef Loaf — Beef Pie— Baked Meat Pie — Meat-and- Potato Pie— Pot Roast— Roast Beef— Roast Beef Gravy— Roast Beef Stew— Scalloped Beef— To Cook Smoked Beef— Creamed Dried Beef— Stewed Beef or Veal Tongue- Veal Cutlets— Veal Filet— Grillard of Veal— Veal Loaf— Veal Patties— Veal Potpie TO MAKE AND USE ASPIC JELLY THIS jelly is a pretty setting out of meats and it requires little skill and costs but little. Lately it has had popular- ity. Soak half a box of gelatine in half a cup of cold water for half an hour. Take a pint of consomme or stock, or, if you do not have either, a teaspoon of beef extract in a pint of water. With this simmer a teaspoon of onion- juice, a bay or thyme leaf, and a stalk of celery while the gelatine is soak- ing. Add the gelatine, season with salt and pepper

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