Restorative Jelly
Ingredients
Directions
Prepare
Cut the meat into small pieces and chop the bones.
Put the meat, bones, water, and salt into a stone jar.
Cook
Cover the jar and place it in a saucepan of boiling water.
Simmer gently for 7 hours or place the jar in a very slow oven.
Finish and serve
Strain the mixture, skim off the fat, and allow it to cool.
It will set into a jelly and can be warmed and served as soup if 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
- Shin of beef
- Provides meat and connective tissue that break down into rich, savory flavor during long cooking.
- Ox foot
- Adds collagen from bones and skin, which dissolves into the liquid and helps it set into a jelly.
- Cold water
- Serves as the cooking liquid that slowly extracts flavor and gelatin from the meat and bones.
The step that matters
Simmering gently for 7 hours. If the liquid boils hard, the jar contents can toss and cloud the broth, and proteins may toughen. A gentle, steady heat extracts gelatin and flavor slowly while keeping the broth clear.
“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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