MEAT JELLIES FOR PIES AND SAUCES

Modern cookery for private families · Acton, Eliza · 1845
Source
Modern cookery for private families
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (14)
for finer jelly
Instructions (12)
  1. Stew slowly down equal parts of shin of beef, and knuckle or neck of veal, with a pint of cold water to each pound of meat.
  2. Add thick slices of lean unboiled ham to it, two or three carrots, some spice, a bunch of parsley, one mild onion, or more, and a moderate quantity of salt.
  3. Alternatively, part of the meat may be omitted, and a calf’s head, or the scalp of one, very advantageously substituted for it, though the flavouring must then be heightened.
  4. If rapidly boiled, the jelly will not be clear, and it will be difficult to render it so without clarifying it with the whites of eggs.
  5. If very gently stewed, on the contrary, it will only need to be passed through a fine sieve, or cloth.
  6. Remove the fat carefully, after it is quite cold.
  7. The shin of beef recommended for this and other receipts, should be from the middle of the leg of young heifer beef, not of that which is large and coarse.
for finer jelly
  1. Use a larger proportion of veal than of beef.
  2. Add clear beef or veal broth to it instead of water, in a small proportion at first.
  3. Pour in the remainder when the meat is heated through.
  4. Add necks of poultry, any inferior joints of them omitted from a fricassee or other dish, or an old fowl to further improve it.
  5. An eschalot or two may at choice be boiled down in it, instead of the onion, but the flavour should be scarcely perceptible.
Original Text
MEAT JELLIES FOR PIES AND SAUCES. A very firm meat jelly is easily made by stewing slowly down equal parts of shin of beef, and knuckle or neck of veal, with a pint of cold water to each pound of meat; but to give it flavour, some thick slices of lean unboiled ham should be added to it, two or three carrots, some spice, a bunch of parsley, one mild onion, or more, and a moderate quantity of salt; or part of the meat may be omitted, and a calf’s head, or the scalp of one, very advantageously substituted for it, though the flavouring must then be heightened, because, though very gelatinous, these are in themselves exceedingly insipid to the taste. If rapidly boiled, the jelly will not be clear, and it will be difficult to render it so without clarifying it with the whites of eggs, which it ought never to require; if very gently stewed, on the contrary, it will only need to be passed through a fine sieve, or cloth. The fat must be carefully removed, after it is quite cold. The shin of beef recommended for this and other receipts, should be from the middle of the leg of young heifer beef, not of that which is large and coarse. Middle of small shin of beef, 3 lbs.; knuckle or neck of veal, 3 lbs.; lean of ham, 1/2 lb.; water, 3 quarts; carrots, 2 large, or 3 small; bunch of parsley; 1 mild onion, stuck with 8 cloves; 2 small bay-leaves; 1 large blade of mace; small saltspoonful of peppercorns; salt, 3/4 oz. (more if needed): 5 to 6 hours’ very gentle stewing. Obs.—A finer jelly may be made by using a larger proportion of veal than of beef, and by adding clear beef or veal broth to it instead of water, in a small proportion at first, as directed in the receipt for consommé, see page 98, and by pouring in the remainder when the meat is heated through. The necks of poultry, any inferior joints of them omitted from a fricassee or other dish, or an old fowl, will further improve it much; an eschalot or two may at choice be boiled down in it, instead of the onion, but the flavour should be scarcely perceptible.
Notes
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