Cookery and pastry / as taught and practised by Mrs. Maciver, teacher of those arts in Edinburgh.

  • MacIver, Susanna.
Date:
1789
Catalogue details

Licence: Public Domain Mark

Credit: Cookery and pastry / as taught and practised by Mrs. Maciver, teacher of those arts in Edinburgh. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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    4 cream round the jelly in the bottom of the affec. This way of making up jelly looks very well, efpecially when it is on a pretty difh, as the painting is very beautiful through the jelly. To dipo up cold Chicken in Jelly. Lay the jelly in the bottom of a bowel as you do in the hen’s neft; take a cold roafted chicken or two, if the bowel will hold them; turn their breads down to the bottom of the bowel, and drop the yolks of fome hard eggs in amongd the jelly round the chickens; then fill up the bowel with the jelly; let it dand until it is firm ; then turn it out. It mud not be feafoned as the other jellies are. Boil in the dock, a little white pepper, a blade of mace, a bit of lemon-peel, and tlie fcpieeze of a lemon, and a very little fait; clarify it as the former jelly, and run it through a jelly-bag in the fame manner. You may garnifli with any thing that is green.