The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1902-03-26

Meats in Jelly.
This class of dishes is generally
/ grouped aspicS. and include such sa-
worry creations as are put together with
| aspic (meat jelly), or aspic mayonnaise-
| One form is TO use cold meats cut into
| slices or cubes, pieces of fish, shrimps,
sardines, or cooked vegetables cut into
| fancy shapes and arranged in order IN
a mound and surrounded with the
| jelly, and then placed on ice to SOlidlfy.
| This jelly is usually made from
| calves feet, knuckle of veal beef
/ shanks or chickens cooked down to a
| jelly. To make this transparent and
sparkling it is clarified with white OF
| eggs and strained through several
| thicknesses of cheese cloth or a flannel
| jelly bag. The most economical meth
| cd, however, and one generally resort
| ed to in order to save labor and time.
| IS to add prepared animal jelly to
| rich clear SOUP such as beef bouillon.
| One and one-half tablespoonfuls of gel
| atine to each quart of good, strong,
rich broth will give a jelly firm enough
/ for molding meats. etc, or cutting out
| in ornamental designs or shape. White
| wine or lemon juice must be added to
| these jellies and other havorings which
Will 1mpart the same SAVIOR which
makes game pies, head cheese and like
| dishes SO appetizing. The nature of the
| favoring depends on the kind of meats
or materials nodded in the jellies.
While aspic may be colored with car
amel. saffron, spinach or kitchen
bouquet, cochineal or boiled beet root,
they must be clear and sparkling.
Beef or veal aspic may be kept in
cold place for a considerable length of
time. That designed for garnishing
may be poured into shallow dishes as
soon as made. so as to be ready to cut
into fancy shapes when needed.
ASPIC NATIONALIST.
This is made by mixing a transparent
aspic jelly with mayonnaise, which
gives a shiny yellow jelly which can be
used for masking meat, fish, poultry or
salad mixtures.
HOW TO MAKE QUICK ASPIC
Put into saucepan one pint of cold
water, two small onions, two small
carrots, a few sprigs of parsley, a lit
tie salt and teaspoonful of sugar. Boil
until the vegetables are well done, then
strain off the water into a clean sauce
pan; add three teaspoonfuls of beef ex-
tract and an ounce of gelat tine soaked
in one and one-half cups of cold water.
Stir over the fire until gelatine is en-
tirely dissolved, then season with salt
white wine or sherry and strain through
the jelly bag; allowing it to drain with
out pressure.
Bay leaves, shalots, celery, peppers,
parsley, cloves, whole allSpice, sage or
sweet marjoram may be cooked with
the vegetables. Any one or more may
be selected which are suitable for the
kind of meat used.
These quick aSpicS may be made as
tasty as the jelly made from fresh
meats and are most convenient and ac.
commodating bit of edible for the am
bilious housewife who wishes to treat
her family or guests to unexpected lit
tie surprises which do not seem pos
sible except under the engagement of
high priced and skilled Kitchen
artist
as we'll as time. When gas is used this
fact must be taken into account, but
when time saving is no object and coal
is the fuel used the slower process may
emnlOVAd a ipl x4riff
the richer meat flavor, but is not SO
economical.
A RICH ASPIC
Cut up a fowl removing the breast
and reserving it for some dainty en-
tree. Cut the meat from a shin of beef
and a knuckle of veal. Put all the bones
'in the bottom of soup boiler with
meat on top. Entirely cover with cold
water, cover the pot closely and keep
at simmering point for six hours An
hour before it is done add a bay leaf
two small onions, one sliced carrot one
sliced turnip, stalk of celery a dozen
pepper cOrnS and six whole cloves
When these have cooked in the stock
for an hour strain through colander
then through cheese cloth into a large
bowl and set away to harden. When
cold remove the grease from the sur
face, using a cloth wrung out of hot
water to remove every trace of grease
Put the jelly in a kettle being careful
to remove any sediment that has set
tied to bottom of the bowl; add the
whites and crushed shells of two or
three eggs and beat into the jelly; put
over the fire and stir until it begins 10
boil. Let it boil five minutes and then
strain through a jelly bag or several
thicknesseS of cheese cloth until per-
fectly clear. There should be two
quarts of good stiff jelly; but if not
firm enough to mold nicely with meats.
add dissolved gelatine in proper pro-
portion to quantity used and according
to firmness of the jelly. This jelly can
n Nv 81
boiling water.
JELLIED BEEF.
Have the butcher cut a shank of beef
in four or five pieces and crack the
bones well and barely cover with cold
water; cook gently until the meat is
tender enough to leave the bones Re-
move the meat. then season the Liquor
with salt, pepper and little vinegar
Strain and let get cold, then skim off
the grease. Cut the meat into small
cubes, season with salt, pepper, a little
onion Juice and sweet marioram Melt
the Jelly; put the meat loosely into
moulds and pour the jelly into it. lifting
the meat with fork, allowing the jelly
to run through. Do not fill the moulds
more than two-thirds full of meat Set
on ice Immediately to harden.
COLD TROUT IN ASPIC JELLY
Have a trout nicely cleaned, washed
and wiped dry, cover it with vinegar
either warm or cold. and let it stand an
hour. Then drain, put in an agate bak-
ing pan OF DOlieT, cover with cold water,
add one onion. one bay leaf, a table !
spoonful of sugar, four whole cloves, a
sprig of parsley and tablespoonful of |
vinegar. Simmer until fish is tender
then remove from fire and let stand I'M |
til cold. Remove the fish from the broth; |
place it on a large platter and, mask |
(cover) it with partially cooled aSpic |
jelly, adding several layers until the |
fish is thickly covered and perfectly |
smooth. Garnish with parsley, lemon |
and coutonS covered with aspic jeIly |
Serve with a sauce of mayonnaise to |
which you have added a little minced |
parsley, onion juice, capers, minced sar- |
dimes and shalot
ASPIC FOR GARNISHING.
Small birds may be boned and set in
little moulds of aspic jelly; or the little |
moulds may be decorated with cooked |
vegetables cut in fancy shapes and fill |