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Punch Jelly in Moulds

From The cook's complete guide, on the principles of frugality, comfort, and elegance (1830).

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A historical recipe

The cook's complete guide, on the principles of frugality, comfort, and elegance, by Esther Copley and University of Leeds. Library (1830).

United Kingdom

Known as a British recipe, with similar versions prepared across other nations.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Ingredients 2 ingredients

  1. four quarts of water
  2. twelve mutton

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

  1. Add half a tea-cupful of brandy, and the same of rum, to a pint and a half of calves’ feet jelly, properly clarified ana sweetened.
  2. Put it in moulds and turn out.
  3. Shank Broth , or Jelly , cheap and very nourishing .
  4. Soak twelve mutton shanks four hours, then brush and scour them very clean ;
  5. put them into a saucepan, with out pound of lean beef, a crust of bread made very brown by toasting, and (if approved) an onion, or any kind of herb for flavour ;
  6. add four quarts of water, and let it simmer as gently as possible for five hours, then strain it off.
  7. It will be a stiff jelly, and keep good several days.
  8. '

Plating

Cookware for this recipe

  • Saucepan
  • Sieve
Source not stated by archive.org
Credit

From The cook's complete guide, on the principles of frugality, comfort, and elegance (1830), printed page 615, digitised by the Internet Archive: https://archive.org/details/b2153391x

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.