Meat Jelly for Sauces

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.
Yield: 7.0 quarts
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (10)

for the meat jelly

a shin of beef, about eight pounds
a knuckle of veal, about nine pounds ↝ Veal, ground, raw [Lamb, Veal, and Game Products]
a neck of mutton, about nine pounds ↝ Turkey, whole, neck, meat only, raw [Poultry Products]
two fowls ↝ Guinea hen, meat only, raw [Poultry Products]
four calves’ feet ↝ Pork, pig's feet [Pork]

for another meat jelly

Three shanks, or two pounds, of mutton ↝ Veal, shank, separable lean and fat, raw [Lamb, Veal, and Game Products]
two pounds, of mutton ↝ Mutton, cooked, roasted (Navajo) [American Indian/Alaska Native Foods]
in two quarts of water ↝ Water, tap [Tap water]
with a carrot ↝ Carrots, raw [Vegetables and Vegetable Products]
and an onion ↝ Onions, raw [Vegetables and Vegetable Products]

Instructions (7)

Cut off all fat from the meat and calves' feet.
Stew over a stove as slowly as possible, till the juice is entirely extracted.
This will produce about seven quarts of jelly.
Do not add pepper, salt, or herbs of any kind.
These should be added in using the jelly, whether for soups, broths, or sauces; but the pure jelly is the thing to have as the foundation for every species of cookery.

Another

Stew three shanks, or two pounds, of mutton in two quarts of water.
Stew down to a pint and a half, with a carrot, and an onion.

Original Text

Meat Jelly for Sauces.

Every sort of dish requires good sauce, and for every sauce it is absolutely necessary to have a good meat jelly. The following may be depended upon as being excellent: a shin of beef, about eight pounds, rather more than less; a knuckle of veal, about nine pounds; a neck of mutton, about nine pounds; two fowls; four calves’ feet: carefully cut off all fat whatever, and stew over a stove as slowly as possible, till the juice is entirely extracted. This will produce about seven quarts of jelly. No pepper, salt, or herbs of any kind. These should be added in using the jelly, whether for soups, broths, or sauces; but the pure jelly is the thing to have as the foundation for every species of cookery.

Another.

Three shanks, or two pounds, of mutton in two quarts of water; stew down to a pint and a half, with a carrot, and an onion.

Notes

—