Victorian Ale Jelly

This is a classic Victorian recipe that is given in both it's original 1859 version, and in a modern revision.  See below for directions on the jellied stock required for this recipe. 

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Original:

To the prepared stock or jelly add (where the shape is large), a pint bottle of strong ale, a pound of loaf sugar, the peel of one, and the juice of four lemons, a stick of cinnamon, and the beaten whites of eight eggs;

put all into a saucepan, stir it thoroughly;

let it boil for fifteen minutes, and pour into a jelly bag till it runs perfectly clear.

Ale, 1 pint; sugar, 1lb.; lemons,peel of 1 and juice of 4; cinnamon, 1 stick; eggs, 8 whites.



Jellied Meat Stock



Revision:

Ingredients:

2 liters jellied stock  (8.5 cups, 1lb)
600ml strong ale  (ample 2.5 cups)

450g loaf sugar   (4.5 cups)

pared zest of 1 lemonjuice of 4 lemons

1 cinnamon stick8 egg whites

Ale Jelly Preparation:Add the jellied stock to a pan and gently melt then stir in the ale, sugar, lemon zest and cinnamon stick.

Beat the egg whites in a bowl until foaming then stir into the stock mixture in the pan.

Bring the mixture to a boil, stir well to combine then continue boiling for 15 minutes.

Take off the heat and allow to cool slightly then pour into a jelly bag or into a fine-meshed sieve lined with a double layer of muslin.

Allow to drip through then pour the liquid into a mould.

Set aside to cool then refrigerate until set.


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How to Make: Jellied Stock
Raised pies such as pork pies, meat and fruit pies, or French-sytle pâtés often require a jellied stock as part of their ingredients. Jellied stocks are made from animal feet which are cooked slowly so the collagen in the connective tissue breaks down and helps 'jellify' the stock in which the meat is cooked.

 

Ingredients:
2 pigs' trotters (for pork stock) or 1 calf's foot and 1 knuckle of veal (for a veal stock)
6l water (3l for each trotter added)
1 slice lean bacon
1 onion
12 black peppercorns
2 blades of mace
4 allspice berries
2 thinly-pared strips of lemon zest
1 bouquet garni
carcass of the meat you are using (eg chicken, hare, rabbit, venison etc)
(if making a port-flavoured stock 200ml port wine)
salt and freshly-ground black pepper, to taste

Preparation:

Split the trotters and wash thoroughly (this helps get the maximum amount of collagen out).

Combine all the ingredients (except the port, if using) in a large pan then add the bones of the meat you are using for your pie.

Bring to a simmer and continue simmering for about 3 1/2 to 4 hours.

Take the mixture off the heat then strain through a fine-meshed sieve lined with muslin.

Transfer the resultant liquid to a clean pan, bring to a boil and continue boiling until the mixture has reduced to about 500ml.

If making a port-flavoured stock add the port wine at this point and reduce back down to 500ml.

Adjust the seasoning to taste then allow to cool slightly before pouring into a raised pie.

The stock can also be poured into small pots (about 60ml), allowed to cool and frozen for later use as the basis for a sauce or a a stock for a meat stew or casserole.

Tied up trotters in Spain