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Chicken, Beef, and Veal Jelly

A jelly made by boiling chicken, beef, or veal in water, then mixing the resulting gelatin with boiling water and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Chicken, Beef, and Veal Jelly

Ingredients

Directions

  1. Boil the meat in 1 quart of water until tender.

  2. Strain the liquid to obtain the jelly.

  3. Mix 2 teaspoons of jelly with 3 ounces of boiling water and add ¼ teaspoon of salt.

  4. Spread the jelly on bread or serve it directly from the bottle.

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.

Explore the science

What each ingredient does

Meat
Boiling the meat in water releases its gelatin and flavour into the liquid that sets into the jelly.

“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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