Aspic Jelly

Common-sense cookery for English hous... · Kenney-Herbert, A. R. (Arthur Robert), 1840-1916 · 1905

Source: Common-sense cookery for English households : with twenty menus worked out in detail
Time: Cook: 120 min Total: 120 min
Yield: 2.0 pints
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (9)

Flavoring for stock

a large carrot or turnip ↝ Carrots, raw [Vegetables and Vegetable Products]
a small head of celery ↝ Celery, raw [Vegetables and Vegetable Products]
two cloves ↝ Garlic, raw [Vegetables and Vegetable Products]
pepper and salt ↝ Spices, pepper, black [Spices and Herbs]
a bay leaf ↝ Spices, bay leaf [Spices and Herbs]
a small bunch of sweet herbs
three pints of water ↝ Water, tap [Tap water]

For setting the jelly

two ounces of gelatine (in hot summer weather; one and a half ounce suffices when it is cool) ↝ Gelatin dessert [Gelatins, ices, sorbets]
a pint of the cold liquor

Instructions (6)

Slice a large carrot or turnip, a small head of celery, adding two cloves, pepper and salt, a bay leaf, a small bunch of sweet herbs.
Put all into a saucepan with three pints of water and allow to simmer for two hours until reduced to two pints.
Pour off through a strainer and let this stand till cold.
When required, add two ounces of gelatine (in hot summer weather; one and a half ounce suffices when it is cool) to a pint of the cold liquor.
Let it stand for two hours.
Then heat the

Original Text

ASPIC JELLY.
The best recipe I am acquainted with for this useful adjunct to cold dishes is that recorded by Sir Henry Thompson in Food and Feeding. After pointing out that if provided with Liebig's extract the expensive and tedious old-fashioned method of preparing a stock with calf's feet, meat, &c., is no longer necessary. Sir Henry says:—
“Slice a large carrot or turnip, a small head of celery, adding two cloves, pepper and salt, a bay leaf, a small bunch of sweet herbs; all to be put into a saucepan with three pints of water and allowed to simmer for two hours until reduced to two pints. Pour off through a strainer and let this stand till cold. When required, add two ounces of gelatine (in hot summer weather; one and a half ounce suffices when it is cool) to a pint of the cold liquor, and let it stand for two hours. Then heat the

Notes

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