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Meat Jellies


  • 2 ounces of gelatine
  • 3 eggs
  • 1 tablespoonful of salt
  • rind of half a lemon
  • 1 liquor-glass of rum or brandy, or a wine-glass of sherry, port, or madeira wine
  • 1 quart of broth
  • 12 pepper-corns
  • burnt sugar


Put in a saucepan the gelatine with the eggs and shells, salt, rind, rum or brandy; mix well the whole. Add the broth, pepper-corns; beat the whole well with an egg-beater and set on a good fire; stir gently till it comes to a boil; then move it on a rather slow fire; boil slowly for about eight minutes and turn into the jelly-bag. Have two bowls at hand to be used alternately; have one under the bag before turning the jelly into it; and when it has passed through the bag once, turn it into the bag again, putting the other bowl under; repeat this three or four times, and it will be perfectly clear. Just before turning into the bag the first time, a few drops of burnt sugar are added to give the jelly an amber color. Use the jelly immediately if wanted in liquid form, as to fill a meat-pie, etc., or put it on ice to congeal.


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Hand-Book of Practical Cookery (1884).

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