Isinglass or Gelatine Jelly
Ingredients
Directions
Put the isinglass or gelatin into a saucepan with the water; bring it quickly to a boil and let it boil rapidly until the liquid is reduced by half.
Carefully remove the scum as it rises.
Strain the mixture through a jelly bag (or a fine sieve if clarity is not required).
The resulting stock is ready for use.
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. See the original page.
Explore the science
What each ingredient does
- Isinglass or gelatin (in the method)
- Sets the liquid into a jelly as it cools, giving it body and firmness.
- Calf's-feet stock
- Adds rich savoury flavour and natural body to the finished jelly.
The step that matters
Removing the scum as it rises. Scum is coagulated protein and impurities that cloud the jelly and spoil its clarity. Skimming it while the liquid boils keeps the finished jelly clear and clean-tasting.
“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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