isinglass in a pint of water, being careful to
remove the scum as it rises, add a pound of
loaf sugar, which has been boiled to a syrup
with half a pint of water, and also carefuUy
skimmed, the strained juice of a lemon, and a
quarter of a pint of liquor✪ Jelly, Liquor. Mix thoroughly,
pour the jeUy through a tamis into a damp
j mould, and set it in ice until wanted for use.
I If the jelly be very stiff the mould should be
I dipped for a moment in boiling water before
j turning it upon the dish. Time, half an hour
I to clarify the isinglass, ten minutes to clarify
i the sugar. Probable cost, exclusive of the
; liquor, 2s. 8d. Sufllcicut for eight or ten
; jjcrsons.
; Jelly, Meat, for Pies, Economical.
; — Cover haK an ounce of gelatine with a little
' cold water. Let it swell. Mix half a tea-
\ spoonful of Liebig's extract of meat with a
; pint of boiling water, and put it into a saucepan
I with a shallot, a tea-spoonful of salt, half a
I dozen peppercorns, a clove, the very thin rind
' of a quarter of a lemon, and a dessert- spoonful
; of tarragon vinegar. Simmer gently until the
; flavouring is extracted, add the gelatine, and
when this is dissolved, .strain the liquid thi-ough
i a bag, add a wine-glassful of white wine✪ Jelly, Meat, for Pies, Economical, if
' approved, and put the jelly aside to set. Cut
■ it into dice or use it as required. Time, forty
; minutes to simmer the gravy. Probable cost,
j 5d., exclusive of the wine. Sufficient for a pint
I and a half of jelly.
I Jelly, Meat, for Cold Pies.— Scald and
I prepare a calf's foot, and put it into a stewpan
I with half a pound of the knuckle of a leg or
I shoulder of veal, two shallots, a 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✪ Jelly, Meat, for Cold Pies. 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
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JEL
Page 769 · 5 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
isinglass in a pint of water, being careful to
remove the scum as it rises, add a pound of
loaf sugar, which has been boiled to a syrup
with half a pint of water, and also carefully
skimmed, the strained juice of a lemon, and a
quarter of a pint of liquor. Mix thoroughly,
pour the jelly through a tamis into a damp
j mould, and set it in ice until wanted for use.
I If the jelly be very stiff the mould should be
I dipped for a moment in boiling water before
j turning it upon the dish. Time, half an hour
I to clarify the isinglass, ten minutes to clarify
i the sugar. Probable cost, exclusive of the
; liquor, 2s. 8d. Sufllcicut for eight or ten
; persons.
; Jelly, Meat, for Pies, Economical. ; — Cover haK an ounce of gelatine with a little ' cold water. Let it swell. Mix half a tea- \ spoonful of Liebig's extract of meat with a ; pint of boiling water, and put it into a saucepan I with a shallot, a tea-spoonful of salt, half a I dozen peppercorns, a clove, the very thin rind ' of a quarter of a lemon, and a dessert- spoonful ; of tarragon vinegar. Simmer gently until the ; flavouring is extracted, add the gelatine, and when this is dissolved, .strain the liquid through i a bag, add a wine-glassful of white wine, if ' approved, and put the jelly aside to set. Cut ■ it into dice or use it as required. Time, forty ; minutes to simmer the gravy. Probable cost, j 5d., exclusive of the wine. Sufficient for a pint I and a half of jelly.
I Jelly, Meat, for Cold Pies.— Scald and I prepare a calf's foot, and put it into a stewpan I with half a pound of the knuckle of a leg or I shoulder of veal, two shallots, a small bunch j of savoury herbs, an onion with two cloves stuck in it, a lump of sugar, and the thin rind 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 hours. Run the jelly through a bag, and let it stand aside until cold. Take away the sediment and the fat, and pour 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 chicken-and-ham pie, the neck, bones, and trimmings of the chicken should be stewed with the gravy, together with half a pound of lean, undressed ham, or the rind of bacon soaked, scraped, and cut small. If for hare or game pie, the bones and trimmings 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 shallot, three ounces of undressed lean ham, a quarter of a tea-spoonful of bruised celeryseed tied in muslin, a clove, a small bunch of
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Records on this page
Jelly, LiquorJelly, Meat, for Pies, EconomicalJelly, Meat, for Cold PiesMeat Jelly for PiesSuperior Meat Jelly