Home › The Principles of Cookery › JELLY, MEAT, FOR PIES (economical)

JELLY, MEAT, FOR PIES (economical)

Soak about an ounce of gelatine in a little cold water. Let it swell. Mix half a teaspoonful of Bovril with a pint of boiling water, and put it into a saucepan with a shallot, a teaspoonful of salt, half a dozen peppercorns, a clove, the very thin rind of a quarter of a lemon, and a dessert-spoonful of tarragon vinegar. Simmer gently until the flavouring is extracted, add the gelatine, and when this is dissolved, strain the liquid through a bag, add a wine-glassful of white wine, if approved, and put the jelly aside to set. Cut it into dice or use it as required. Time, forty minutes to simmer the gravy. Probable cost, 5d., exclusive of the wine. Sufficient for a pint and a half of jelly.