SC - Meat jellies

[harper at idt.net]

Adamantius replied to my query:

> harper at idt.net wrote:
> > 1. The recipe says that if the jelly does not congeal, to add galingale or
> > spikenard, and then it will surely congeal
 
> I can't think of any reason why they would. What exactly does the recipe
> say? 

"...and if by chance it does not congeal promptly, cast in a little galingale 
or spikenard and soon it will doubtlessly congeal"

>Is there any possibility that the spikenard or galingale are to be
> added if the jelly is not strong enough [in flavor]?

Not unless I've completely muffed the translation.

>I seem to recall
> seeing English and French recipes (am I right in thinking you're working
> with a Spanish recipe?) 

Yes.

> that call for these ingredients, but don't
> recall, offhand, seeing them being added for that reason.
> 
> This is pretty intriguing, because Scully's translation of the Viandier
> refers, I believe, to aspic as an ingredient in various dishes, which
> apparently refers to spikenard, while the modern definition of aspic is
> meat jelly (more or less). I'm wondering if there is some kind of period
> association with meat jellies and spikenard that we have missed because
> we don't often use spikenard but still can create working meat jellies.

Mine jelled quite well with just the natural gelatine from the lamb and beef 
hooves.

> > 2. Would any of the experienced cooks like to share their favorite methods 
of
> > *completely* defatting a broth?  My gravy separator did a decent job, but
> > missed a little of the fat.
> 
> Ah, you got the little blob that likes to hole up in the spout of the
> gravy separator, didn't you ;  )  ?

No, I just got to the point where the broth looked clear, but wasn't.  Perhaps 
it would have worked better if I'd been willing to discard more broth, but I 
was concerned about having enough jelly to completely cover the meat.

> Once you've skimmed it enough to reach the
> tiny-little-dots-of-fat-across-the-surface stage, you can use strips of
> clean brown paper, like butcher's paper, or even clean paper towels,
> dragging them by one end across the surface, quickly and repeatedly.

Ah.  Thank you.  I'll try that next time.

Brighid

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