Jellied Stock for Raised Pies
There's no better time to make a batch of this jelled stock than in the cooler months, when you're craving hearty and warming food.
Ingredients
- 2 pigs' trotters one calves' foot or one knuckle of veal
- 10 pints of water
- 1 slice lean bacon
- 1 onion
- 12 peppercorns
- 2 blades of mace
- 1 twist of lemon peel
- bouquet garni
Instructions
- Split the calves' foot or trotters, washing and scraping them well.
- Put all the ingredients together in a covered pan. Add the bones of the meat you are using, eg. rabbit, chicken etc.
- Simmer continuously for 3 - 4 hours.
- Strain through a piece of muslin into a clean pan and boil until the quantity is reduced to under a pint.
- Adjust the seasoning to taste.
- This can be poured into a raised pie which is to be eaten cold, and makes a good thick jelly.
- If you really can't face doing this, use 2 level tablespoons gelatine to 1/2 pint stock.
Calories: 5852 kcal
Carbohydrates: 12 g
Protein: 985 g
Fat: 179g
Saturated Fat: 55 g
Cholesterol: 2766 mg
Sodium: 2414 mg
Potassium: 16604 mg
Fiber: 3 g
Sugar: 5 g
Vitamin A: 25 IU
Vitamin C: 9 mg
Calcium: 397 mg
Iron: 24 mg