Beef Tea Jelly
Ingredients
Directions
Make the broth
Prepare the steak as you would for beef tea, adding the isinglass or gelatin to the mixture.
Cook until done, then strain into molds.
Set and serve
Allow to cool; it is ready to serve once set.
Season to taste before serving.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Steak
- Provides the beefy flavor and dissolved savory solids that make up the broth.
- Isinglass or gelatine
- Sets the strained liquid into a firm, jiggly gel as it cools.
The step that matters
Cool the strained broth until set. Gelatine only firms when the liquid is fully dissolved and then chilled; the gel needs time to cool and set before unmolding, or it will stay loose and fall apart.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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