Home › The Waldorf Kitchen › Jelly for Cold Fish

Jelly for Cold Fish

Take a small skate, clean it well, place it over the fire in a fish-kettle with a calf's foot, a slice of bacon, an onion, a piece of horse-radish, three or four blades of mace, a piece of lemon peel, and a sprinkling of white pepper. Pour over three quarts of water and allow it to simmer until it is a jelly. Strain, let it stand until cold, and take off the fat; take the jelly up without the sediment, place it over the fire with a piece of lemon, the whites of four eggs and a glass of sherry. Allow it to boil for a few minutes without stirring, then place it in a warm spot, and let it stand for half an hour. Strain through a sieve with a cloth in it, and cover the cold fish with it.

Savory Jelly as Mayonnaise Prepare one quart of aspic jelly, place it in a stewpan with one tablespoonful of vinegar, one tablespoonful of salad oil, and one pinch of mignonette pepper; whisk the jelly for ten minutes, then place the pan on the ice, and continue whipping until the mayonnaise is set and firm; remove, melt, then whip it over the ice till it sets again. Warm it once more, and strain through a jelly bag. It is then ready for use. Whipping it over the ice twice, it is generally conceded, makes it whiter and smoother.