IOt
From Modern culinary art (1937).
Source and licence
From Modern culinary art (1937), printed page 100, digitised by the Internet Archive: https://archive.org/details/BSG_4VSUP2819
Read the original not stated by archive.org
What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
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Ingredients
- 1 Ib. veal leg
- 1/2 lb. pork rinds
- a pinch of grains of pepper
- 7 pts cold water
Method
- To obtain 3 1/2 pts ordinary jelly (having no other colour than the one taken naturally by cooking), 2 lbs of gite (beef leg), 1 Ib.
- veal leg, 1/2 lb.
- pork rinds and some bones of ‘ crosse ’’ (beef) are used.
- White the rinds, well remove the grease and also the veal trotter in putting them in cold water, on fire.
- Skim well and boil 5 minutes, then refresh and wash this meat and put it with remnants in a great casserole (strait if possible) with about 7 pts cold water.
- When boiling, skim and garnish as for a pot-au-feu, without turnips, but adding a pinch of grains of pepper, a good bunch of parsley and celery, with not too much thyme and bay-leaf.
- Cook from 4 to 5 hours, very slowly.
- If this jelly must accompany a poultry, after 3 hours cooking, abattis or carcass of chicken are added, or even whole chicken.
- Do not cover, cook slowly.
- Carefully remove the grease and strain.
- Let it get cold until the following day.