Italian Cheese
Ingredients
Directions
Prepare the meat
Boil a knuckle of veal.
When perfectly cooked, strain the liquor, remove the fat, take out the bones, chop the meat fine.
Make the jelly
Add 1 grated nutmeg, ½ oz. each of cloves, allspice and pepper.
Put the mixture on the fire to simmer gently.
When the liquor becomes jelly, pour into a mould.
Let it remain until the next day.
(Optional) Line the mould with hard boiled egg cut in slices.
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
- Veal knuckle (in the method)
- Provides the meat and the gelatin-rich liquor that sets into jelly.
- Nutmeg
- Adds warm, aromatic flavour to the meat jelly.
The step that matters
Simmer gently until the liquor becomes jelly. Boiling vigorously can cloud the liquor and break up the gelatin network, so a gentle simmer is needed for a clear, firm set.
“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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