Savoury Jelly for a Turkey [211]

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840

Source: The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (10)

slices of veal ↝ Veal, ground, raw [Lamb, Veal, and Game Products]
ham ↝ Ham [Cold cuts and cured meats]
a carrot ↝ Carrots, raw [Vegetables and Vegetable Products]
turnip ↝ Turnips, raw [Vegetables and Vegetable Products]
two or three onions ↝ Onions, raw [Vegetables and Vegetable Products]
pepper ↝ Spices, pepper, black [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 (4)

Spread some slices of veal and ham in the bottom of a stewpan, with a carrot and turnip, and two or three onions.
Stew upon a slow fire till the liquor is of as deep a brown as you wish.
Add pepper, mace, a very little isinglass, and salt to your taste.
Boil ten minutes; strain through a French strainer; skim off all the fat; put in the whites of three eggs, and pass all through a strainer till it is quite clear.

Original Text

Savoury Jelly for a Turkey.

Spread some slices of veal and ham in the bottom of a stewpan, with a carrot and turnip, and two or three onions. Stew upon a slow fire till the liquor is of as deep a brown as you wish. Add pepper, mace, a very little isinglass, and salt to your taste. Boil ten minutes; strain through a French strainer; skim off all the fat; put in the whites of three eggs, and pass all through a strainer till it is quite clear.

[211]

Notes

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