Recipes > Miscellaneous Recipes > To Make Savoury Jelly

To Make Savoury Jelly


  • 8 or 10 pounds of coarse lean beef, or the same quantity of the inferior parts of the fore quarter of veal
  • 2 gallons of water
  • 1 pound of lean salt pork
  • 3 large onions chopped
  • 3 carrots
  • 1 large handful of parsley
  • any sweet herb
  • pepper
  • salt
  • 1/2 pint of white wine
  • 1 large spoonful of lemon pickle
  • 4 eggs


Put the beef or veal into a pot with the water, salt pork, onions, carrots, parsley, and any sweet herb that you choose, with pepper and salt; boil it very gently till reduced to two quarts; strain it through a sieve; next day, take off the fat, turn out the jelly, and separate it from the dregs at the bottom; put it on the fire with the white wine, lemon pickle, and the whites and shells of the eggs beaten: when it boils clear on one side, run it through the jelly bag.


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The Virginia Housewife (1860).

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