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Classic
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page 43
NO. 21.--SAVORY JELLY FOR COLD TURKEY OR MEAT
Put in the pot two pounds of beef; if you have veal or beef bones, break them
and throw them in also, but they require longer boiling to dissolve the
gelatine. Put in half a pound of sweet ham or bacon, add all the sweet herbs,
such as thyme, basil, parsley and marjoram; last of all, salt and pepper to
taste. Boil for three or four hours. When it is sufficiently boiled, take off,
strain, and put away to cool. Take off all the fat and sediment, and clarify by
throwing into it the whites and shells of three eggs; add three blades of mace
and a cup of wine or lemon juice. Place it again on the fire, let it boil a few
times, and strain it through a jelly-bag. When well made it is delicious with
cold turkey, and under the name of "aspic jelly," figures in the finest French
cooking.
NO. 22.--TOMATO SAUCE, RICH AND VERY FINE
Take a dozen large ripe tomatoes, pick off the stalks; extract the seeds and
watery juice by squeezing them in the hand. Place the pulp in a stewpan with
four ounces, or a quarter of a pound, of raw ham, cut into cubes; a dozen small
eschalots and a bunch of thyme or parsley. Throw in a little butter, and fry all
gently until the tomatoes soften sufficiently to be passed through a strainer.
Mix this puree with a cupful of good soup-stock or other soup; add the strained
juice of the tomatoes, and let boil fifteen minutes, then set it by to clarify.
Serve it hot.
When canned tomatoes are used, omit the first directions.
NO. 23.--BROWN OYSTER SAUCE
Prepare this just as white oyster sauce (No. 24); only you use brown gravy
instead of cream, as in white oyster sauce.
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