Hartshorn Jelly

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (7)
For the jelly base
For flavouring and setting
For decoration
Instructions (17)
  1. Boil half a pound of hartshorn in three quarts of water over a gentle fire, till it becomes a jelly.
  2. Test if the jelly is ready by taking out a little to cool; if it hangs on the spoon, it is enough.
  3. Strain the jelly while it is hot into a well-tinned sauce-pan.
  4. Add a pint of Rhenish wine and a quarter of a pound of loaf sugar to the jelly.
  5. Beat the whites of four or more eggs to a froth and stir them into the jelly mixture.
  6. Pour the egg white mixture into the jelly as if cooling it.
  7. Let the mixture boil for two or three minutes.
  8. Add the juice of three or four lemons and let it boil for a minute or two longer.
  9. Once the mixture is finely curdled and of a pure white colour, prepare a swanfskin jelly bag over a china basin.
  10. Pour the jelly into the bag and pour it back again until it is as clear as rock-water.
  11. Place a very clean china basin underneath the jelly bag.
  12. Ensure glasses are as clean as possible.
  13. Fill the glasses with jelly using a clean spoon.
  14. Have thin shreds of lemon peel ready.
  15. When half the glasses are filled, throw the lemon peel into the basin.
  16. When all the jelly has run out of the bag, fill the remaining glasses with jelly using a clean spoon.
  17. The jelly in the glasses will have a decorative element from the lemon peel.
Original Text
BOIL half a pound of hartshorn in three quarts of water over a gentle fire, till it becomes a jelly. If you take out one a little to cool, and it hangs on the spoon, it is enough. Strain it while it is hot, put it in a well-tinned sauce-pan, put to it a pint of Rhenish wine, and a quarter of a pound of loaf sugar; beat the whites of four eggs or more to a froth, stir it all together, then take whites mix well with the jelly, and pour it in, as if you were cooling it. Let it boil for two or three minutes, then put in the juice of three or four lemons; let it boil a minute or two longer. When it is finely curdled, and of a pure white colour, have ready a swanſkin jelly bag over a china bason, pour in your jelly, and pour back again till it is as clear as rock-water; then set a very clean china bason under, have your glasses as clean as possible, and with a clean spoon fill your glasses. Have ready some thin shreds of lemons, and when you have filled half your glasses throw your peel into the bason; and when the jelly is all run out of the bag, with a clean spoon fill the rest of the glasses, and they will look
Notes
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