{"id":6377,"slug":"gelee-meat-jelly","title":"Gelée. (Meat jelly).","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["any kind of good stock","whites of six eggs to each gallon","one pound of chopped raw beef to the gallon","one sliced onion","one carrot","one leek","a little celery and parsley","a few pepper berries","one bay leaf","a clove","twelve leaves of gelatine","salt","a very little Cayenne","a glass of good sherry"],"ingredients_norm":["any kind of good stock","whites of eggs to each gallon","raw beef to the gallon","onion","carrot","leek","little celery and parsley","few pepper berry","bay leaf","clove","leaves of gelatine","salt","little cayenne","sherry"],"steps":["Take any kind of good stock.","Put in the whites of six eggs to each gallon to clarify it.","Add one pound of chopped raw beef to the gallon.","Also one sliced onion, one carrot, one leek, a little celery and parsley, a few pepper berries, one bay leaf and a clove.","Stir well and add slowly the hot stock.","Soak twelve leaves of gelatine in cold water for ten minutes and add.","Bring to a boil slowly, stirring from time to time.","When it comes to a boil it must be clear.","Strain through very fine cheese cloth, being careful not to stir up the meat so that it will cloud the broth.","Season with salt and a very little Cayenne, add a glass of good sherry, and allow to cool."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w131:9","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"d141f3e99a7e4701dd00705cb5cfb6f368b6d77535edac03bc2a0f1b55c60dcd","created_at":"2026-08-02T16:51:58Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/gelee-meat-jelly"}