Fish in Jelly

Ingredients

• 3 quarts water
• 1 calf's foot or cow's heel
• 1 small stick of horseradish
• 1 onion
• 3 blades of mace
• ¼ teaspoon white pepper
• 1 piece of lemon peel
• 1 slice of gammon or lean bacon
• 1 glass good sherry
• 4 egg whites, well beaten
• 1 piece of lemon peel
• 4 small mackerel or fresh herrings
• Salt, to taste
• Ordinary vinegar, to cover
• 2 teaspoons mixed whole spice
• 4 small chillies
• 1 teaspoon sugar

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

1. Clean the head of a codfish and place it in a pot with water, calf's foot, horseradish, onion, mace, white pepper, lemon peel, and bacon.

2. Simmer until it begins to thicken, then strain and remove fat and sediment.

3. Boil the strained liquid with sherry, beaten egg whites, and lemon peel for three minutes without stirring.

4. Add an eggshell and let it settle for 30 minutes.

5. Strain the liquid through a sieve and pour some into a soaked mold.

6. Prepare the fish by cleaning and removing bones, then roll them up and dry in a cloth.

7. Finely slice an onion, season with salt and pepper, and layer it with the mackerel, adding roe between each.

8. Cover with vinegar, mixed spice, chillies, and sugar, then cook in a moderate oven at 350°F (175°C) for about three hours.

9. Once cold, drain the fish from vinegar and layer it in the jelly.