Beef Jelly

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (10)
for serving
Instructions (14)
  1. Take two legs of beef about fifty pounds weight, take off all the skin and fat as well as you can, then take all the meat and sinews clean from the bones, which meat put into a large pot, and put to it eight or nine gallons of soft water.
  2. First make it boil, then put in twelve aeschovies, an ounce of mace, a quarter of an ounce of cloves, an ounce of whole pepper, black and white together, six large onions peeled and cut in two, a little bundle of thyme, sweet-majoram, and winter-savory, the dry hard crust of a two-penny loaf.
  3. Stir it altogether, and cover it close, lay a weight on the cover to keep it close down, and let it boil softly for eight or nine hours.
  4. Then uncover it, and stir it together; cover it close again, and let it boil till it is a very rich good jelly; which you will know by taking a little out now and then, and letting it cool.
  5. When you think it is a thick jelly, take it off, strain it through a coarse hair bag, and press it hard then strain it through a hair sieve into a large earthen pan.
  6. When it is quite cold take off all the skim and fat, and take the fine jelly clear from the settling at bottom, and then put the jelly into a large deep well-tinned stew-pan.
  7. Set it over a fire with a slow fire, keep stirring it often, and take great care it neither sticks to the pan or burns.
  8. When you find the jelly very thick and thick, as it will be in lumps about the pan, take it out, and put it into large deep china cups, or well glazed earthen ware.
  9. Fill the pan two thirds full with water, and when the water boils, set in your cups. Be sure no water gets into the cups, and keep the water boiling softly all the time till you find the jelly is like a stiff glew.
  10. Take out the cups, and when they are cool, turn out the glew into a coarse new flannel.
  11. Let it lay eight or nine hours, keeping it in a dry warm place, and turn it on fresh flannel till it is quite dry, and the glew will be quite hard; put it into clean new stove boxes, keep it close covered from dust and dirt, in a dry place, and where no damp can come to it.
  12. When you use it, pour boiling water on it, and stir it all the time till it is melted.
  13. Season it with salt to your palate.
  14. A piece as big as a large walnut will make a pint of water very rich.
Original Text
TAKE two legs of beef about fifty pounds weight, take off all the ſkin and fat as well as you can, then take all the meat and ſinews clean from the bones, which meat put into a large pot, and put to it eight or nine gallons of ſoft water; firſt make it boil, then put in twelve aſchovies, an ounce of mace, a quarter of an ounce of cloves, an ounce of whole pepper, black and white toge ther, fix large onions peeled and cut in two, a little bundle of thyme, ſweet-majoram, and winter-ſavory, the dry hard cruſt of a two-penny loaf, ſtir it altogether, and cover it cloſe, lay a weight on the cover to keep it cloſe down, and let it boil ſoftly for eight or nine hours, then uncover it, and ſtir it together; cover it cloſe again, and let it boil till it is a very rich good jelly; which you will know by taking a little out now and then, and letting it cool. When you think it is a thick jelly, take it off, ſtrain it through a coarſe hair bag, and preſs it hard then ſtrain it through a hair ſieve into a large carthen pan: when it is quite cold take off all the ſkim and fat, and take the fine jelly clear from the ſettling at bottom, and then put the jelly into a large deep well-tinned ſtew-pan. Set it over a fire with a ſlow fire, keep ſtirring it often, and take great care it neither ſticks to the pan or burns. When you find the jelly very thick and thick, as it will be in lumps about the pan, take it out, and put it into large deep china cups, or well glazed carthen ware. Fill the pan two thirds full with water, and when the water boils, ſet in your cups. Be ſure no water gets into the cups, and keep the water boiling ſoftly all the time till you find the jelly is like a ſtiff glew; take out the cups, and when they are cool, turn out the glew into a coarſe new flannel. Let it lay eight or nine hours, keeping it in a dry warm place, and turn it on freſh flannel till it is quite dry, and the glew will be quite hard; put it into clean new ſtove boxes, keep it cloſe covered from duſt and dirt, in a dry place, and where no damp can come to it. When you uſe it, pour boiling water on it, and ſtir it all the time till it is melted. Seaſon it with ſalt to your palate. A piece as big as a large walnut will make a pint of water very rich; but as
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