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Margaret Dyson Holland cookbook, 1834
Page 91
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Jelly of Pigs Feet and Ears - /227/ Clean and prepare them carefully then boil them in a very small quantity of water till every bone can be take out, throw in half a handful of Chopped Sage, the Sauce of parsley & a Seasoning of pepper Salt & Mace in fine powder simmer till the herbs are Scalded, then pour the whole into a mould or bason - (228 - To preserve plumes of ale Torts for Tarts or family deserts - Lay in jars that will put hold them, 1 pound of plums stew over back far Six oz of loaf sugar pounded, cover with 2 bladders, each seperately tied down, then steam or set the jars in a large stew pan of water up to the neck, let boil 3 hour gently - Keep free fr damp -
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Jelly of Pigs Feet and Ears - /227/ Clean and prepare them carefully then boil them in a very small quantity of water till every bone can be take out, throw in half a handful of Chopped Sage, the Sauce of parsley & a Seasoning of pepper Salt & Mace in fine powder simmer till the herbs are Scalded, then pour the whole into a mould or bason - (228 - To preserve plumes of ale Torts for Tarts or family deserts - Lay in jars that will put hold them, 1 pound of plums stew over back far Six oz of loaf sugar pounded, cover with 2 bladders, each seperately tied down, then steam or set the jars in a large stew pan of water up to the neck, let boil 3 hour gently - Keep free fr damp -
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