Aspic Jelly for Cold Savouries
Ingredients
- 1 small piece of carrot
- 1 small onion
- 1/2 stick of celery
- 3/4 pint water
- 1/8 pint sherry
- 1/8 pint mixed vinegar
- 1/2 lemon, rind and juice
- 4 peppercorns
- 1 pinch salt
- 1 egg, white and shell
- 1 ounce gelatine
Directions
- Cut the vegetables into large pieces.
- Put all the ingredients into a pan and stir until the gelatine has dissolved.
- Whisk briskly until a good froth is formed, remove the whisk and bring quickly to the boil.
- Draw to one side of the stove, leave for 10 minutes and strain through a jelly cloth.
Other Information
Author: Good Housekeeping
Source: Cocktails & Savouries (1955-01-01)
Category: Side
Ingredients: carrot, onion, celery, water, sherry, vinegar, lemon, peppercorn, salt, egg, gelatine
Equipment: measuring cups, measuring spoons, stove, pan
See Also
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Author: Yorkraft Inc
Source: Pennsylvania Dutch Cooking (1960-01-01)
Category: Soup
Ingredients: bay leaf, honey, clove, veal, parsley, water, salt, celery, red pepper, carrot, green pepper, thyme, tomato, peppercorn, onion, potato, pimento
Equipment: measuring cups, measuring spoons, knife, stove, pot
Gefilte Fish
Author: Mrs L Friedman
Contributor: Point Adams Packing Co
Source: Savory Seafoods of Oregon (1957-07-01)
Category: Seafood
Ingredients: fish, carrot, onion, celery, salt, pepper, water, egg, bread
Equipment: measuring cups, measuring spoons, knife, stove, pot
Ox-Tail Soup II
Author: May Henry, Edith B Cohen
Source: The Economical Jewish Cook (1897-01-01)
Ingredients: ox-tail, dripping, carrot, turnip, onion, shallot, garlic clove, herb, celery, mace, cinnamon, clove, water, salt, mushroom, sherry
Equipment: measuring cups, measuring spoons, knife, saucepan, pot, stove, strainer
Crawfish EXAtouffee
Author: Oracle Ace, Lewis Cunningham
Source: ACE Cookbook (2013-02-23)
Ingredients: butter, olive oil, crawfish, celery, green pepper, onion, carrot, garlic clove, flour, water, cayenne pepper, salt
Equipment: pan, measuring cups, measuring spoons
New:
Beef Stew
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef, tomato puree, salt, pepper, flour, onion, lard, celery, water, green pepper, bay leaf, carrot, potato
Equipment: measuring cups, measuring spoons, knife, rolling pin, stove
Beefsteak and Kidney Pie
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef chuck, pepper, Worcestershire sauce, kidney, onion, butter, flour, water, salt
Equipment: measuring cups, measuring spoons, knife, oven, strainer, stove
Savory Beef Liver and Spaghetti
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef liver, cooking oil, flour, tomato, onion, salt, green pepper, pepper, mushroom, garlic clove, spaghetti
Equipment: measuring cups, measuring spoons, knife, grater, stove
Tripe Oysters
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: tripe, cracker crumb, salt, egg, pepper, water
Equipment: measuring spoons, knife, egg beater, strainer
Baked Stuffed Beef Heart
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef, salt, bacon, pepper, bread crumb, flour, onion, lard
Equipment: measuring cups, knife, rolling pin, stove