The Art of Preserving All Kinds of Animal and Vegetable Substances for Several Years, 2nd ed. / A work published by the order of the French minister of the interior, on the report of the Board of arts and manufactures

Chapter 47: § XLIII. Jellies made of Meat and Poultry.

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About This Book

A practical manual that presents a systematic method for preserving animal and vegetable foods for extended periods by combining controlled heating, container selection, and airtight sealing. It supplies detailed descriptions of workshops, vessels, bottles, corks, and the tools and techniques for securing and testing closures. The text offers step-by-step procedures and recipes covering meats, broths, eggs, dairy, a wide range of vegetables and fruits, juices, syrups, jams, and related preparations. It also explains how preserved items are later used in soups, jellies, and other dishes and discusses practical considerations for household and naval provisioning. The work closes with certificates, reports, and observations assessing the process and its practical benefits.

§ XLIII.
Jellies made of Meat and Poultry.

A well prepared and preserved jelly, carefully taken in pieces out of the jar may be used to garnish cold dishes, or it may be even dissolved in the water-bath, the vessel containing it being first uncorked; afterwards it may be poured in a dish to congeal again before it is made use of.

Under an infinity of circumstances, a cook may be in want of the substances necessary to make a sauce with. But with the essences of meat, poultry, ham, &c. as well as with a provision of jelly well preserved and prepared, they may be furnished in an instant.

The broth or jelly prepared and preserved as pointed out in page 46 is eaten either cold as it is found in the bottles, or diluted with more or less boiling water, in the proportions which persons of experience may judge suitable in the several instances.