Jellied Veal

An attractive dish, Jellied Veal should ideally be prepared the day before it is to be served to allow the stock to set to a firm jelly which can be turned out easily. Serve Jellied Veal with a selection of salads at a cold luncheon or buffet.


2 lb. lean leg of veal, boned

8 streaky bacon slices

1 small onion, thinly sliced

1 celery stalk, trimmed and chopped

1 carrot, scraped and chopped bouquet garni, consisting of

4 parsley sprigs,

1 thyme spray and

1 bay leaf tied together

½ teaspoon salt

½ teaspoon black pepper

1 pint water

5 fl. oz. white wine

1 oz. gelatine

6 artichoke hearts, cooked and thinly sliced

2 large cucumber, trimmed and cut into j-inch slices

Tie the veal into a neat shape, if necessary. Tie the bacon slices neatly around the meat. Place the veal, onion, celery, carrot, bouquet garni, salt and pepper in a large saucepan. Pour the water and wine into the pan and bring to the boil over high heat. Cover the pan, reduce the heat to low and simmer the veal for ½ hours, or until it is very tender when pierced with the point of a sharp knife.

Remove the pan from the heat and allow the veal to cool slightly in the cooking liquid. With slotted spoons, remove the veal from the pan and set it aside on a board.

Strain the cooking liquid into a medium-sized saucepan and bring it to the boil over high heat. Remove the pan from the heat and sprinkle the gelatine over the Extravagant but delicious, Jellied Veal, with herbs, vegetables and wine, should be prepared a day in advance. liquid, stirring until the gelatine has dissolved. Set the liquid aside to cool.

Rinse a 3-pint souffle’ dish with water. Set aside.

Cut the veal into 1-inch cubes and arrange about one-quarter of them on the bottom of the prepared souffle’ dish. Arrange a layer of about one-third of the artichoke heart slices on top. Then place about one-third of the cucumber slices over the artichokes. Repeat the layers until all the ingredients are used up, ending with a layer of veal cubes.

Pour the cooled cooking liquid over the mixture and place the dish in the refriger-ator. Chill for at least 4 hours, or until the jelly is very firmly set.

Remove the dish from the refrigerator. Dip the base quickly in hot water and place a serving dish, inverted, over the top.

Reverse the two – the jellied veal should slide out easily.

Serve cold.


Jelly is a semi-solid food usually made from liquid and gelatine. Gelatine is extracted mainly from the bones and skins of animals, sometimes from fish (ISINGLASS) and seaweed (AGAR-AGAR and ).

Gelatine is used to set salads and in the form of aspic to decorate many cold savoury dishes.

Dessert jellies are most often made from sweetened fruit juice. Commercially prepared flavoured jelly is available – either in powder form or in jellied cubes – but a home-made jelly is delicious, more nutritious, and makes an excellent cool dessert in summer weather.

There are four basic kinds of homemade jelly : clear, cloudy, whip-ped and that made from milk, cream or eggs.

A jelly bag or cloth is necessary equip-ment for making clear jellies . Between ½ and § ounce of gelatine is necessary to set 1 pint of fruit juice so that it can be turned out of a mould. In very hot weather, and if a refrigerator is not being used, allow slightly more gelatine.

Carrageen moss or agar-agar may be used by vegetarians, to replace the gelatine.

To make jelly , the gelatine must first be dissolved. This is done by soaking it in water, and then dissolving it over low heat. The dissolved gelatine is then stirred into the fruit juice with sugar, and the mixture strained through flannel or cheesecloth before it is left to set.

If sheet or leaf gelatine is used, it must be soaked for 2 to 3 hours and then dissolved in a little water over low heat.

Most fruit is suitable for making jellies , but those with attractive colouring and a strong flavour, such as blackcurrants, oranges, lemons and pine-apples, are particularly successful. Pineapple contains an enzyme which breaks down the gelatine and destroys its setting properties, so when using fresh pineapple it is necessary to boil the juice for 2 to 3 minutes to kill the enzyme.

Some jellies , such as orange, appear slightly cloudy. Others, such as lemon, should be clear, bright and sparkling. TO achieve this, clarification with egg shell and egg white may be necessary.

One egg shell and one egg white is sufficient to clarify 1 pint of liquid jelly .

The egg is first washed and then carefully broken and separated. The shell is crushed and the egg white is whisked until frothy. They are then added to the liquid jelly in a pan set over moderate heat. The mixture is then whisked vigorously until it comes to the boil. The whisking is stopped and the froth formed on top is allowed to rise to the top of the pan.

The pan is removed from the heat and the liquid strained either through a jelly bag or a strainer lined with two layers of cheesecloth into a bowl. If the liquid does not appear clear, it should be strained again.

When making milk jellies , the milk must be lukewarm and the jelly just beginning to set when the two are combined. If the milk is too hot, the jelly will curdle.

If fruit, nuts or candied peel are added they must be folded in when the jelly is on the point of setting, or else they will sink to the bottom of the mould and appear as a solid layer on top when unmoulded.

In a medium-sized saucepan, combine the juice and finely pared rind of 2 lemons, 16 fluid ounces of water, 2 fluid ounces sherry, 3 ounces loaf sugar and 1 ounce of softened gelatine. Stir over low heat until the sugar and gelatine have dissolved.

When the sugar and gelatine have dis-solved, clarify the jelly with 1 egg shell and 1 egg white.

Cool the jelly and pour it into a glass dish or a dampened mould.

Place in a cold place or in the refrigerator to set.

Make in the same way as Lemon Jelly using 5 fluid ounces lemon juice, 15 fluid ounces water, 4 ounces loaf sugar, ½ to ½ ounce gelatine. Do not clarify. When the jelly is cold but not set, whisk it well with a wire whisk or rotary beater. When it is frothy, fold in the stiffly beaten whites of 3 eggs. Pour it into a glass dish or dampened mould and place in a cold place or in the refrigerator to set.

In a small saucepan, dissolve 3 ounces of loaf sugar in 14 fluid ounces of fresh orange juice over very low heat. Add the thinly pared rind of one orange, cover the pan and leave the mixture to infuse for 20 minutes.

In another small pan, soak ½ to | ounce gelatine in 6 fluid ounces of water. When the gelatine is soft, dissolve it over low heat.

Stir the dissolved gelatine into the orange juice mixture. Strain into a glass dish or dampened mould. Place in a cool place or in the refrigerator to set.

Jelly – Preserve

Jelly is the name given to a preserve made from fruit, which has a smooth texture. The jelly should be clear, bright and well set. The general principles of jam-making apply to jelly-making.

It is important to choose a fruit which has a high pectin content with plenty of acid and flavour. Most suitable are red- and blackcurrants, gooseberries, loganberries, quince, damson and crab apples. Apples make a good but rather insipid tasting jelly and are often mixed with blackberries, bilberries and elderberries. The fruit must be fresh and just ripe.

It must be washed and sorted and damaged fruit discarded. It is not necessary to hull berries, to remove the stalks of currants or to peel and core apples. Large fruit such as apples and plums should be chopped. The fruit is then softened in water over low heat. The amount of water added depends on the fruit. Hard fruit and fruit with tough skins need more water and longer cooking. They usually require to be covered with water and take about 45 minutes to 1 hour to soften. Soft fruit, such as raspberries, require no water at all and pulp in a matter of minutes.

When the fruit becomes pulp, it is then strained through a jelly bag or a double thickness of cheesecloth. First scald the bag or cloth by pouring boiling water through it.

Hang the bag on a frame or tie the ends to the legs of an upturned chair or stool, so that the bag hangs down the middle.

Place a bowl below the bag. Pour the cooked fruit pulp gently into the bag or cloth and allow it to drain for several hours through into the basin, until there is no liquid left to drip. Do not squeeze the bag to hurry the straining, as this will make the jelly cloudy.

If there is doubt about the setting power of the liquid extracted from the fruit, give it a pectin test as explained in the entry on JAM.


Measure the juice into a large saucepan or preserving pan. Bring it to the boil before adding the sugar.

For every pint of juice rich in pectin, add 1 to 1{ pounds sugar. Add only 12 ounces sugar to juice with a moderate pectin content. When the sugar has dissolved, bring the mixture to the boil again and boil rapidly until setting point is reached. This should take about 10 minutes.

Remove the pan from the heat and test the jelly using the methods suggested for making jam.

As soon as setting point is reached, skim any scum off the top and pour the jelly into the prepared pots immediately.

Cover and store as for jam.

Because the ripeness and quality of fruit and the time allowed for straining varies so much it is not possible to quote exact yields in jelly recipes.