Jellied Stock for Raised Pies

Jellied Stock for Raised Pies

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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.
Calories: 5852


  • 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


  • 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
Ingredients Pork
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