Aspic Jelly
No ratings yet
United Kingdom
Known as a British recipe, with similar versions prepared across other nations.
Ingredients 4 ingredients
Contains
Sulphites
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Method
Chef Wood
-
Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
- over a sharp fh'e until near boiling, and add the wine and vinegar.
- Continue the whisking until quite boiling, then draw the stewpan aside, let the contents simmer for about io minutes, and strain till clear and use as required.
- Time.
- — From 40 to 60 minutes, after the stock is made.
- Average Cost, is.
- 2d., exclusive of the stock.
- Sufficient for 2 quarts of jelly.
Plating
Cookware for this recipe
-
Saucepan
-
Whisk
-
Sieve