SAVORY BEEF JELLY
- ¾ lb. lean beef
- 1 pint (2 cups) cold water
- Salt
- 10 white whole peppers
- 1 clove
- 2 parsley sprigs
- 1 bay leaf
- 1 blade mace
- 1 celery stalk
- 1 tablespoonful powdered gelatine
- 4 tablespoonfuls boiling water
Scrape the beef with a sharp knife, and remove any fat and skin; put it into an earthenware dish with the cold water and a pinch of salt. Tie the seasonings and the vegetables in a small piece of muslin and add them to the beef; cover tightly and cook slowly in a moderate oven for three hours.
Remove the lid two or three times during the cooking, and stir the contents of the jar. When cooked, strain and allow the liquid to cool, when the fat should be removed.
Dissolve the gelatine in the boiling water and add it to the jelly. Divide it into dainty stoneware dishes.