Name: Beef and Chicken Jelly
Ingredients: Beef or chicken (increased quantity); Water (reduced quantity); Gelatine (optional); Seasoning (to taste)

Beef and Chicken Jelly

Ingredients

Beef or chicken (increased quantity)
Water (reduced quantity)
Gelatine (optional)
Seasoning (to taste)

Directions

Prepare the beef or chicken extract by boiling the meat with water until flavorful.
If desired, add a small amount of gelatine with the seasoning.
Wash and dry the bottles, then heat them in an oven at 400°F (200°C) or near a fire.
Pour the hot beef or chicken extract into the hot bottles.
Seal the bottles with rubber rings, covers, and clips.
Place the filled bottles in a sterilizer with hot water.
Sterilize for 2 to 3 hours at a temperature of 190°F to 200°F (88°C to 93°C).
After 36 to 48 hours, repeat the sterilization process using cold water in the sterilizer.
Start timing the second sterilization when the thermometer reaches 190°F.

Recipe from a historical cookbook (Internet Archive).

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.