Jelly to cover cold Fish

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
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (11)
Jelly base
Clarification
Instructions (8)
  1. Clean a maid (likely a type of fish or fowl, contextually).
  2. Put the maid with three quarts of water, an ounce and a half of isinglass, a bit of mace, lemon peel, white peppers, a stick of horseradish, and a little ham or gammon.
  3. Stew until trying with a spoon shows that it jellies.
  4. Strain it off.
  5. Add the whites of five eggs, a glass of sherry wine, and the juice of a lemon.
  6. Give it another boil.
  7. Pour it through a jelly bag until quite transparent.
  8. When cold, lay it over the fish with a spoon.
Original Text
Jelly to cover cold Fish. Clean a maid: put it with three quarts of water, an ounce and a half of isinglass, a bit of mace, 104lemonpeel, white peppers, a stick of horseradish, and a little ham or gammon. Stew, till on trying with a spoon you find that it jellies: then strain it off, and add to it the whites of five eggs, a glass of sherry wine, and the juice of a lemon; give it another boil, and pour it through a jellybag till quite transparent. When cold, lay it over the fish with a spoon.
Notes
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