After the Hartshorn is boiled in Spring-water for five to six hours for the receipt (recipe) To make Hartshorn Jelly-Another Way, then the slivered horn and liquid is strained through a Cloth.
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Posted by: hearttohearthcookery | December 14, 2018
Through a Cloth
Posted in culinary history, food, food history, Hartshorn, Jelly, receipts, recipes | Tags: confectionery, culinary history, food, food history, foodways
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