Preparation info

    • Difficulty


Appears in

Poor Cook: Fabulous food for next to nothing

Poor Cook

By Susan Campbell and Caroline Conran

Published 1971

  • About


  • 2-3 lbs beef or veal shin bones sawn up and with some meat on
  • 2 pig’s trotters split in four
  • 3


Consommé is gelatinous stock strong enough to form a jelly, which has been clarified to make it specklessly clear. It is useful for all sorts of dishes; they taste much more interesting with home-made rather than tinned consommé, and cost much less. Jellied eggs, a tarragon chicken in jelly, jellied cream cheese, all need a good stiffish consommé.

Pigs’ or calves’ feet contribute quite