Savoury Jelly for Meat Pies is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic jellified stock of beef, calf's foot and veal flavoured with vegetables and spices that's typically used for finishing meat pies an raised pies (such as pork pies). The full recipe is presented here and I hope you enjoy this classic British version of: Savoury Jelly for Meat Pies.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
SAVOURY JELLY FOR MEAT PIES.
521. INGREDIENTS.—3 lbs. of shin of beef, 1 calf's-foot, 3 lbs. of knuckle of veal, poultry trimmings (if for game pies, any game trimmings), 2 onions stuck with cloves, 2 carrots, 4 shalots, a bunch of savoury herbs, 2 bay-leaves; when liked, 2 blades of mace and a little spice; 2 slices of lean ham, rather more than 2 quarts of water.
Mode.—Cut up the meat and put it into a stewpan with all the ingredients except the water; set it over a slow fire to draw down, and, when the gravy ceases to flow from the meat, pour in the water. Let it boil up, then carefully take away all scum from the top. Cover the stewpan closely, and let the stock simmer very gently for 4 hours: if rapidly boiled, the jelly will not be clear. When done, strain it through a fine sieve or flannel bag; and when cold, the jelly should be quite transparent. If this is not the case, clarify it with the whites of eggs, as described in recipe No. 109.
Time.—4 hours. Average cost, for this quantity, 5s.
Modern Redaction
Ingredients:
1.5kg shin of beef
1 calf's foot
1.5kg knuckle of veal
poultry trimmings (or game trimmings for a game pie)
2 onions, stuck with 2 cloves
2 carrots
4 shallots
1 bunch of savoury herbs
2 bayleaves
2 blades of mace
1/4 tsp mixed spice
2 slices of lean ham
2.2l water
Method:
Cut the meat into pieces and combine in a pan with the onions, carrots, shallots, herbs, bayleaves, mace, mixed spice and ham. Place over lo heat and continue cooking until no more liquid emerges from the meat. At this point stir in the water, bring to a boil and skim off any scum from the surface.
Cover the pan with a tight-fitting lid, reduce to a low simmer and cook gently for about 4 hours (you must cook gently, or the jelly may become cloudy). When ready, strain through a fine-meshed sieve lined with muslin or cheesecloth.
If the resultant jelly is not completely clear, clarify with egg whites (follow the recipe for to clarify stock). Allow the jelly to cool, and pour into your pie whilst still warm. Set the pie aside to cool, so that the jelly sets, before slicing and serving.
