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Clarification of Meat Jellies with Blood

A gelatinous dish made by adding mutton blood to a tartaric acid–treated jelly.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Why it works: Mutton and cream work together. They rank in the top 22% of all ingredient pairs, and cooks put them together in 550 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Clarification of Meat Jellies with Blood

Ingredients

Directions

  1. Add a little cream of tartar to the jelly to make it slightly acidic.

  2. Stop boiling and stir the liquid while pouring in the mutton blood.

  3. Continue stirring and turn on the steam, allowing it to boil for 2 to 3 minutes.

  4. Pour the hot jelly through a wet flannel to achieve a bright finish.

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

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Mutton + creamtop 22% of all pairs
    Smell alikelow
    Cooked together550 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Mutton blood
Provides the main body and colour of the jelly as it sets.
Cream of tartar
Adds acidity to the jelly, which helps keep it bright and clear.

The step that matters

Stir while pouring in the mutton blood. Blood proteins coagulate when they meet hot liquid and can form lumps. Stirring while the liquid is off the boil disperses the blood evenly, so it binds into a smooth, uniform jelly instead of clotting in patches.

“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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