Invalid's Jelly

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861

Source: The Book of Household Management
Time: Cook: 300 min Total: 300 min
Yield: 1.5 – 2.0 pints
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (9)

12 shanks of mutton ↝ Veal, shank, separable lean and fat, raw [Lamb, Veal, and Game Products]
3 quarts of water ↝ Water, tap [Tap water]
a bunch of sweet herbs
pepper and salt to taste ↝ Spices, pepper, black [Spices and Herbs]
pepper and salt to taste ↝ Salt, table, iodized [Spices and Herbs]
3 blades of mace ↝ Spices, mace, ground [Spices and Herbs]
1 onion ↝ Onions, raw [Vegetables and Vegetable Products]
1 lb. of lean beef ↝ Beef, ground, 93% lean meat / 7% fat, raw [Beef Products]
a crust of bread toasted brown ↝ Bread, Italian [Baked Products]

Instructions (4)

Soak the shanks in plenty of water for some hours, and scrub them well
put them, with the beef and other ingredients, into a saucepan with the water, and let them simmer very gently for 5 hours
Strain the broth, and, when cold, take off all the fat
It may be eaten either warmed up or cold as a jelly

Original Text

INVALID'S JELLY.

1869. INGREDIENTS.—12 shanks of mutton, 3 quarts of water, a bunch of sweet herbs, pepper and salt to taste, 3 blades of mace, 1 onion, 1 lb. of lean beef, a crust of bread toasted brown.

Mode.—Soak the shanks in plenty of water for some hours, and scrub them well; put them, with the beef and other ingredients, into a saucepan with the water, and let them simmer very gently for 5 hours. Strain the broth, and, when cold, take off all the fat. It may be eaten either warmed up or cold as a jelly.

Time.—5 hours. Average cost, 1s.

Sufficient to make from 1-1/2 to 2 pints of jelly.

Seasonable at any time.

Notes

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