Beef Tea Jelly
Ingredients
Directions
Prepare the jelly
Soak the gelatine in the water.
Heat the beef tea or mix Lemco with hot water.
Drain the soaked gelatine and melt it in a small saucepan.
Add the melted gelatine to the beef tea and stir until dissolved.
Set and serve
Strain into a wetted mold and refrigerate until firm.
Unmold and serve as desired.
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
What each ingredient does
- Gelatine
- Sets the liquid into a firm jelly as it cools.
- Beef tea
- Provides the savoury beef flavour and the liquid base of the jelly.
The step that matters
Add the melted gelatine to the beef tea and stir until dissolved. Gelatine must be fully dissolved and evenly mixed before setting, otherwise undissolved granules leave gritty spots and the jelly sets unevenly.
“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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