Beef Tea Jelly
Ingredients
Directions
Prepare the gelatine
Soak the gelatine in water.
Heat the beef tea or mix bovril with hot water.
Drain the gelatine and melt it in a small saucepan.
Set and serve
Add the melted gelatine to the beef tea and stir until dissolved.
Strain the mixture into a wetted mold.
Place in a cool area 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 main flavour and liquid base of the jelly.
The step that matters
Strain the mixture into a wetted mold. Straining removes any sediment or skin so the jelly sets clear and smooth. Wetting the mold lets the set jelly release cleanly when unmolded.
“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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