Meat Jellies for Pies and Sauces

Preparation info
    • Difficulty


    • Ready in

      5 hr

Appears in

By Eliza Acton

Published 1845

  • About


  • Middle of small shin of beef, 3 lbs.
  • knuckle or neck of veal, 3 lbs.


A very firm meat jelly is easily made by stewing slowly down equal parts of shin of beef, and knuckle or neck of veal, with a pint of cold water to each pound of meat; but to give it flavour, some thick slices of lean unboiled ham should be added to it, two or three carrots, some spice,