SAVOURY JELLY for cold Meats

The Experienced English Housekeeper · Elizabeth Raffald · 1784

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

Ingredients (7)

beef ↝ Beef, ground, raw [Ground beef]
mutton ↝ Mutton, cooked, roasted (Navajo) [American Indian/Alaska Native Foods]
a little pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
a blade or two of mace ↝ Spices, mace, ground [Spices and Herbs]
an onion ↝ Onions, raw [Vegetables and Vegetable Products]
the whites of four eggs ↝ Egg, white only, raw [Eggs and omelets]

Instructions (6)

Boil beef and mutton to a stiff jelly.
Season it with a little pepper and salt, a blade or two of mace, and an onion.
Beat the whites of four eggs.
Put the beaten egg whites to the jelly and beat it a little.
Run it through a jelly bag.
When clear, pour it on your meat or fowls in the dish you send it up on.

Original Text

To make SAVOURY JELLY for cold Meats.
BOIL beef and mutton to a ſtiff jelly, ſeaſon
it with a little pepper and ſalt, a blade or two of
mace, and an onion, then beat the whites of four
eggs, put it to the jelly, and beat it a little, then
run it through a jelly bag, and when clear, pour
it on your meat or fowls in the diſh you ſend it
up on.

Notes

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