Salmon Jelly
INGREDIENTS for large mould.-1½ pint of any savoury jelly, stiff enough to turn out, a tin of salmon or the remains of the cold boiled fish, 2 hardboiled eggs, a few slices of beetroot, some very small sprigs of parsley. AVERAGE COST, 1s. 6d.
Dip a jelly mould in water, then coat it with the jelly. Arrange in it as nicely as possible, some of the salmon cut in neat pieces, the beet stamped with a cutter, the eggs cut in rounds and the parsley in tiny sprigs, and let the jelly cool. Next (drain, if tinned salmon be used) put the rest of the fish, with a little seasoning of cayenne and salt, in the centre, and fill up with the jelly.
SEASONABLE at any time.
SALMON, TO CARVE.