Aspic, or Clear Savoury-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 (12)

For the jelly base

Boil a couple of calf’s feet
with three or four pounds of knuckle of veal ↝ Veal, ground, raw [Lamb, Veal, and Game Products]
three quarters of a pound of lean ham ↝ Pork, fresh, leg (ham), whole, separable lean only, raw [Pork Products]
two large onions ↝ Onions, raw [Vegetables and Vegetable Products]
three whole carrots ↝ Carrots, raw [Vegetables and Vegetable Products]
a large bunch of herbs
in a gallon of water ↝ Water, tap [Tap water]

For clarifying the jelly

four whites of eggs well beaten ↝ Egg, white only, raw [Eggs and omelets]

For flavouring

three blades of mace ↝ Spices, mace, ground [Spices and Herbs]
a teaspoonful of white peppercorns
sufficient salt to flavour it properly, allowing for the ham, and the reduction. ↝ Salt, table, iodized [Spices and Herbs]
tarragon vinegar

Instructions (10)

Boil calf’s feet, knuckle of veal, lean ham, onions, carrots, and herbs in a gallon of water until reduced more than half.
Strain the liquid.
When perfectly cold, remove every particle of fat and sediment.
Put the jelly into a very clean stewpan with four whites of eggs well beaten.
Keep stirred until it is nearly boiling.
Place by the side of the fire to simmer for a quarter of an hour.
Let it settle.
Pour through a jelly-bag until it is quite clear.
When it first begins to boil, add mace, white peppercorns, and sufficient salt to flavour properly, allowing for the ham and the reduction.
French cooks may flavour with tarragon vinegar when it is clarified.

Original Text

ASPIC, OR CLEAR SAVOURY-JELLY.

Boil a couple of calf’s feet, with three or four pounds of knuckle of veal, three quarters of a pound of lean ham, two large onions, three whole carrots, and a large bunch of herbs, in a gallon of water, till it is reduced more than half. Strain it off; when perfectly cold, remove every particle of fat and sediment, and put the jelly into a very clean stewpan, with four whites of eggs well beaten; keep it stirred until it is nearly boiling; then place it by the side of the fire to simmer for a quarter of an hour. Let it settle, and pour it through a jelly-bag until it is quite clear. Add, when it first begins to boil, three blades of mace, a teaspoonful of white peppercorns, and sufficient salt to flavour it properly, allowing for the ham, and the reduction. French cooks flavour this jelly with tarragon vinegar when it is clarified; cold poultry, game, fish, plovers’ eggs, truffles, and various dressed vegetables, with many other things often elaborately prepared, and highly ornamental, are moulded and served in it, especially at large dejeuners and similar repasts. It is also much used to decorate raised pies, and hams; and for many other purposes of the table.

Calf’s feet, 2; veal, 4 lbs.; ham, 3/4 lb.; onions, 2; carrots, 3; herbs, large bunch; mace, 3 blades; white whole pepper, 1 teaspoonful; water, 1 gallon: 5 to 6 hours. Whites of eggs, 4: 15 minutes.

105 CHAPTER V.

Sauces.

Notes

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