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Classic
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page 284
colored put a thin layer of it into a prepared porcelain dish and let it stand
until cool.
If a number of jelly dishes are to be served at a large dinner party, prepare
one of them in red and the others in light colors, and then ornament them with
contrasting colors for instance make some triangular ornaments of red jelly and
arrange them around the edge of a light jelly. Then cut a rose or other Mower of
red jelly and put it into the center of the dish. Red jellies can be very
prettily decorated with white or yellow ornaments.
I. SOUR JELLIES.
4. Sour Jellies of Calves' Feet for Fish and Meat. Jellies can be quickly and
easily prepared by using extract of beef and gelatine, which will make a strong
and clear thick jelly. When cooking the jelly an enameled kettle is the best.
Iron is not well adapted for cooking jellies, as the acid in the jelly acts upon
the iron and gives the jellies an unpleasant flavor.
For a sour jelly 4-5 blanched calves' feet, as given under No. 1, and 2-4 pounds
of beef, washed, a piece of veal, remnants of any kind of fresh meat or poultry
can be used (but nothing from the head, through which the jelly will become
dark), and some raw ham cut into small pieces. Cover with boiling water, add
some salt, cook rapidly, skimming carefully, and add 2 teaspoonfuls of white
peppercorns, half as many cloves, 10 eschalots or 4 large onions, 2 fresh bay
leaves, 1 carrot, parsley root, half of a celery root, the juice and the thinly
peeled rind of 1 lemon, and enough vinegar to give the broth a pleasant flavor.
Let the vegetables cook for an hour, boil the meat in this until tender and let
the feet cook until the bones can be taken out. Then pour the broth (which will
amount to about 2 quarts) through a sieve into a porcelain kettle; the next day
take off the fat and settlings and mix 1/2 bottle of wine with the jelly and the
juice of a lemon and set on the stove; taste it to see if it is sour and salty
enough. Then clear the jelly in the following manner: Beat up the whites of a
few eggs with a little water, stir into the
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