Recipes > Miscellaneous Recipes > Savoury Jelly for a Turkey

Savoury Jelly for a Turkey


  • veal
  • ham
  • 1 carrot
  • 1 turnip
  • 2 or 3 onions
  • pepper
  • mace
  • isinglass
  • salt
  • whites of 3 eggs


Spread some slices of veal and ham in the bottom of a stewpan, with the carrot and turnip, and onions. Stew upon a slow fire till the liquor is of as deep a brown as you wish. Add pepper, mace, a very little isinglass, and salt to your taste. Boil ten minutes; strain through a French strainer; skim off all the fat; put in the whites, and pass all through a strainer till it is quite clear.


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The Lady's Own Cookery Book (1844).

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