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Classic
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page 285
warm broth and set on the hot stove until the broth is quite clear, then strain
through a flannel bag; if not perfectly clear it can be strained again, though
once will usually suffice.
5. Sour Jelly for Fish and Meat. Take a nice lean piece of beef say about 2
1/2-3 pounds, put it into an enameled kettle and pour over it enough cold water
with salt to make a strong bouillon, bring quickly to a boil, skimming
carefully. After it has cooked for half an hour take out the meat, rinse off any
scum that may adhere to it and set the broth aside to settle. After it has
settled, pour off the top into a clean dish, add half of a celery root, a piece
of parsley root, 4 white onions, the peel of a lemon with the juice, 2 fresh bay
leaves, 2 teaspoonfuls of white peppercorns, 1/2 teaspoonful of cloves and
enough wine vinegar to give the jelly a sour taste; add a little salt if
necessary. Cover the kettle and let the bouillon cook until the meat is tender.
Then pour the broth, of which there should be about 1 1/2 quarts, through a
muslin cloth, set aside in a warm place so that it will not cool too rapidly,
and when it is cold take off the settlings. In the meantime dissolve 1 1/2
ounces of gelatine in 1 pint of water, strain through muslin, bring to a boil
with the bouillon and pour over the fish or poultry.
6. Jelly of Beef or Poultry, etc. The meat should be nicely washed and freed
from fat. Poultry, excepting geese, can be larded, turning the lardoons in salt
and cutting the ends smooth; take the bones out of the turkey and the goose as
given under D, No. 169. Put the meat into an enameled kettle in water and enough
white wine vinegar to give it a sour taste, put in the necessary salt, skim
carefully, add the spices as given in the above receipt, cover, let it cook
slowly and then take it out of the broth and set aside to cool. Put into one
large or several small dishes; the small dishes are preferable. Pour through a
sieve and the following day take off fat and settling and for each quart of
broth take l pint of stock made of 4 calves' feet, or for the same quantity take
1 ounce of dissolved gelatine.
7. Salmon in Jelly. Boil some water and white pepper, lemon slices without
seeds, onions, mace, a little
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