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Classic
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page 456
and enough water so that all of the scum can be taken off; add a few bay leaves,
plenty of peppercorns and ground cloves, and cook until the meat is so tender
that it will drop from the bones. Pour the broth through a fine sieve and let it
stand until the next day. Remove the bones from the meat, and when the latter is
quite cold, cut it into narrow slices; do not take any of the beef. The next day
remove the fat and settlings from the jelly, put it on the fire with the sliced
meat and a sliced lemon without the seeds, let it cook for 15 minutes and then
fill into dishes or moulds that have first been rinsed with cold water. The
jelly should be set aside, uncovered, in an airy place. When preparing the jelly
for the table scrape off the fat with a knife and turn the jelly on a dish,
serving it with boiled potatoes , bread and butter or salads. It will keep fresh
for several weeks and is a handsome, refreshing and palatable addition to the
table.
7. Jellied Pork. No. 2. Take the ears and the front feet and if wished part of
the head, removing the fat, clean all very carefully and put on the fire with
plenty of water and salt. After skimming, add peppercorns, cloves, ground cloves
and a few bay leaves, and let the meat cook thoroughly until tender. Then take
out the bones, cut the meat into long thin slices and pour the broth through a
sieve after it is cold, take off the fat and put it on the fire with the meat,
add a little grated lemon peel and ground cloves, and boil. After it has been
boiled sufficiently pour into a dish or mould to cool.
8. Jellied Pork No. 3. To 2 pounds of pork from the head add 3 cleaned calves'
feet, and cook in salted water until tender. The broth must not be too thin and
is cooked with whole onions, cloves, pepper and lemon peel, a few bay leaves and
a cupful of sharp vinegar for a while, and then poured through a sieve. In the
meantime cut the meat into cubes, add the broth poured from the settlings, also
the juice of a lemon, and boil thoroughly. Rinse a mould or deep dish with cold
water so that the jelly will come out easier, ornament with lemon slices,
carefully pour in the mass and proceed as directed in the above receipt.
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