Shank Jelly

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806

Source: New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Time: Cook: 300 min Total: 300 min
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (9)

Shank Jelly

twelve shanks of mutton ↝ Veal, shank, separable lean and fat, raw [Lamb, Veal, and Game Products]
three blades of mace ↝ Spices, mace, ground [Spices and Herbs]
an onion ↝ Onions, raw [Vegetables and Vegetable Products]
twenty Jamaica peppers
thirty or forty black peppers
a bunch of sweet herbs
a crust of bread made very brown by toasting ↝ Bread, Italian [Baked Products]
three quarts of water ↝ Water, tap [Tap water]

Optional addition

a pound of beef ↝ Beef, ground, raw [Ground beef]

Instructions (4)

Soak twelve shanks of mutton four hours, then brush and scour them very clean.
Lay them in a saucepan with three blades of mace, an onion, twenty Jamaica, and thirty or forty black peppers, a bunch of sweet herbs, and a crust of bread made very brown by toasting.
Pour three quarts of water to them, and set them on a hot hearth close covered.
Let them simmer as gently as possible for five hours, then strain it off, and put it in a cold place.

Original Text

Shank jelly.

Soak twelve shanks of mutton four hours, then brush and scour them very clean. Lay them in a saucepan with three blades of mace, an onion, twenty Jamaica, and thirty or forty black peppers, a bunch of sweet herbs, and a crust of bread made very brown by toasting. Pour three quarts of water to them, and set them on a hot hearth close covered; let them simmer as gently as possible for five hours, then strain it off, and put it in a cold place.

This may have the addition of a pound of beef, if approved, for flavour.

Notes

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