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Jellied Corned Beef and Tongue

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Jellied Corned Beef and Tongue

Ingredients

Directions

  1. Boil corned beef, bones, or cartilage in water for 5 to 8 hours.

  2. Skim off fat and scum from the surface.

  3. Filter the liquid through a fine cloth to remove solid matter.

  4. Transfer the liquid to an evaporating kettle and reduce until it reaches a jelly-like consistency.

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.

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