SAVOURY JELLY

The Experienced English Housekeeper · Elizabeth Raffald · 1784

Source: The Experienced English Housekeeper
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (11)

base

ſlices of lean veal ↝ Veal, shank, separable lean only, raw [Lamb, Veal, and Game Products]
ham ↝ Ham [Cold cuts and cured meats]
a carrot ↝ Carrots, raw [Vegetables and Vegetable Products]
turnep ↝ Turnips, raw [Vegetables and Vegetable Products]
two or three onions ↝ Onions, raw [Vegetables and Vegetable Products]
a quart of very clear broth
white pepper ↝ Spices, pepper, white [Spices and Herbs]
mace ↝ Spices, mace, ground [Spices and Herbs]
a very little iſinglaſs
ſalt to your taſte ↝ Salt, table, iodized [Spices and Herbs]
the whites of three eggs ↝ Egg, white only, raw [Eggs and omelets]

Instructions (8)

Spread some slices of lean veal and ham in the bottom of a stew-pan, with a carrot and turnep, or two or three onions.
Cover it, and let it sweat on a slow fire, till it is as deep a brown as you would have it.
Put to it a quart of very clear broth, some white pepper, mace, a very little isinglass, and salt to your taste.
Let this boil ten minutes.
Strain it through a French strainer.
Scum off all the fat.
Put it to the whites of three eggs.
Run it several times through a jelly bag, as you do other jellies.

Original Text

To make SAVOURY JELLY.
SPREAD ſome ſlices of lean veal and ham
in the bottom of a ſtew-pan, with a carrot and
turnep, or two or three onions; cover it, and
let it ſweat on a flow fire, till it is as deep a brown
as you would have it, then put to it a quart of
very clear broth, ſome white pepper, mace, a
very little iſinglaſs, and ſalt to your taſte; let
this boil ten minutes, and then ſtrain it through a
French ſtrainer, ſcum off all the fat, and put it
to the whites of three eggs, run it ſeveral times
through a jelly bag, as you do other jellies.

Notes

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