A Pig in Jelly

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Time
Cook: 120 min Total: 120 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (9)
Instructions (12)
  1. Cut the pig into quarters.
  2. Lay the quarters in a stew-pan.
  3. Add one calf's foot and the pig's feet.
  4. Add a pint of Rhenish wine, the juice of four lemons, and one quart of water.
  5. Add three or four blades of mace, two or three cloves, some salt, and a very little piece of lemon-peel.
  6. Stove it, or do it over a slow fire for two hours.
  7. Take the pig out and lay it into the dish you intend it for.
  8. Strain the liquor.
  9. When the jelly is cold, skim off the fat and leave the settling at the bottom.
  10. Warm the jelly again.
  11. Pour the jelly over the pig.
  12. Serve it up cold in the jelly.
Original Text
A Pig in Jelly. CUT it into quarters, and lay it in your stew-pan, put in one calf’s foot, and the pig’s feet, a pint of Rhenish wine, the juice of four lemons, and one quart of water, three or four blades of mace, two or three cloves, some salt, and a very little piece of lemon-peel; stove it, or do it over a slow fire two hours: then take it up, lay the pig into the dish you intended it for; then strain the liquor, and when the jelly is cold, skim off the fat, and leave the settling at bottom. Warm the jelly again, and pour over the pig; and then serve it up cold in the jelly.
Notes
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