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Punch Jelly in Moulds

From The cook's complete guide, on the principles of frugality, comfort, and elegance (1810).

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A historical recipe

The cook's complete guide, on the principles of frugality, comfort, and elegance, by Esther author Copley (1810).

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 3 ingredients

  1. one pound of lean beef
  2. four quarts of water
  3. 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 one 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.

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 (1810), printed page 615, digitised by the Internet Archive: https://archive.org/details/cookscompletegui00copl

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.