A Cheaper Meat Jelly

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 (13)

One calf’s foot
a pound and a half or two pounds of neck of veal or beef ↝ Veal, ground, raw [Lamb, Veal, and Game Products]
a small onion ↝ Onions, raw [Vegetables and Vegetable Products]
a carrot ↝ Carrots, raw [Vegetables and Vegetable Products]
a bunch of parsley ↝ Parsley, raw [Not included in a food category]
a little spice ↝ Spices, paprika [Spices and Herbs]
a bit or two of quite lean ham ↝ Pork, fresh, leg (ham), whole, separable lean only, raw [Pork Products]
five half pints of water ↝ Water, tap [Tap water]

for improvement

More ham ↝ Ham [Cold cuts and cured meats]
any bones of unboiled meat
poultry
game
the liquor in which fowls or veal have been boiled for table

Instructions (5)

Boil the calf's foot, neck of veal or beef, onion, carrot, parsley, spice, ham, and water very slowly for five or six hours.
The resulting jelly will be strong, though not highly flavored.
More ham, any bones of unboiled meat, poultry, or game will improve it.
If available, use the liquor in which fowls or veal have been boiled for table instead of water.
Jellies keep much better and longer when no vegetables are stewed down in them.

Original Text

A CHEAPER MEAT JELLY.

One calf’s foot, a pound and a half or two pounds of neck of veal or beef, a small onion, a carrot, a bunch of parsley, a little spice, a bit or two of quite lean ham, dressed or undressed, and five half pints of water, boiled very slowly for five or six hours will give a strong, though not a highly-flavoured jelly. More ham, any bones of unboiled meat, poultry, or game will, in this respect, improve it; and the liquor in which fowls or veal have been boiled for table should, when 104at hand, be used for it instead of water. These jellies keep much better and longer when no vegetables are stewed down in them.

Notes

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