|
Classic
Cook Books
< last page | next page >
page 287
(not iron) kettle in water with enough vinegar to aive it a sour taste; skim
carefully. Then add a sliced lemon, 8 eschalots or 4 onions, 2 teaspoonfuls of
pepper corns and 2 teaspoonfuls of cloves, let the meat rook slowly until
tender, take it out and after the broth is strained set it in a cool place. In
the meantime make a strong bouillon and a jelly of 3-4 calves' feet as given in
No. 1. After it is cold take off fat and settling and bring to a boil with the
bouillon and the rabbit broth, freed from settlings. The jelly broth must have a
strong sour taste. There should bo about 1 1/2 quarts; should there be more than
this quantity color it as given under No. 3, and use for decorating. Gelatine
and extract of beef can be used instead of the calves' feet, saving time and
trouble in preparing.
Then make a liver forcemeat as follows: Wash a calves' liver, skin, wash, pound
finely and press through a sieve. Cut 1/4 pound of bacon into small pieces, chop
with 1/2 pound of pork and mix with a cupful of crackers or grated wheat bread,
the yolks of 2 hard boiled eggs, 1 cupful of butter melted and cleared from
settlings, salt and pepper. The forcemeat is put into a buttered souffle mould
and baked in the oven until done. When cold cut into slices; the rabbit is also
sliced. Then rub the jelly mould with oil, fill the bottom with jelly broth, and
when cold lay the meat and forcemeat on this in layers, and over each layer put
some jelly broth, let it cool and proceed in this manner until all the broth is
used.
This jelly will keep in the Winter for 10 to 14 days if the jelly is made quite
thick, and set aside uncovered in an airy place. When serving, turn out of the
pan, decorate prettily with a wreath of small parsley leaves and red beets cut
into long slices. Serve with an a la Diable sauce (No. 55, R,) or a sauce for
jellies.
11. Jelly of Salted Tongue with Extract of Beef. After the tongue is salted and
cooked until tender as given under Division D, No. 30, boil 1/2 pound of beef
according to No. 5 of this Division with the ingredients there given together
with 1 1/2 quart a of bouillon, pour off the settlings, dissolve 1 ounce of
gelatine and bring to a boil with the broth which must not be more than 1 1/2
quarts, try the sauce to see if salty and sour enough,
< last page | next page >
Classic
Cook Books
|
