How to Make Italian Jelly - The Victorian Way

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Today Mrs Crocombe is preparing a simple but popular dish using aspic jelly and hard cheese. Known as Italian Jelly, this layered savoury dish is ideal for a luncheon entrée.
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INGREDIENTS
For a one UK pint / 600ml mould, you will need:
• 16oz / 500ml jelly, made with clarified chicken or other meat stock and 1 sheet leaf gelatine per 100ml liquid
• 8oz / 220g Gruyere cheese
• Salad or cheese accompaniments, e.g. watercress, nuts, quince cheese
METHOD
1. Prepare the cheese by slicing it thinly and cutting it into shapes with a suitable cutter.
2. Set your mould in ice, and pour in a little jelly.
3. When the jelly is just setting, put in your first shape, and add a thin layer of jelly to hold it in place.
4. Allow a few minutes to set it and then add a further, thicker layer.
5. Repeat until the mould is full.
6. Chill for at least four hours, but preferably overnight, before turning out and garnishing with salad.
7. Serve with the usual cheese accompaniments.
Chapters
00:00 Intro
00:27 For this recipe...
01:04 Cutting the cheese
02:43 Layering the jelly
05:07 Chilling the jelly
05:30 Turning out
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[@EnglishHeritage]

We hope you enjoy this new episode of The Victorian Way. Here are the answers to some questions you may have, from food historian Dr Annie Gray: • Tell me more about the Harewood connection. ANSWER: It is true, head gardener James Vert had a strong connection to the Harewood estate in Yorkshire (though he was born in Cheshire, where his father worked for a junior branch of the Lascelles family). His wife’s family were also tied to the estate. He started work at Audley in 1880, but retained close connections in Yorkshire. Louis Lecomte is a real person: chef at Harewood House from 1876-1890. He contributed recipes to Theodore Garrett’s Encylopedia of Practical Cookery (1892), from which this recipe is taken. • This seems like something from 1950s America - savoury salads in jelly. ANSWER: Savoury jellies have a long history. The earliest jellies were made from calves’ feet, which were boiled to extract the gelatin, which was then flavoured and sometimes coloured. In the 19th century packet gelatin made from pork trotters was developed. The Victorians made lots of sweet jellies, using both calves’ feet and packet gelatin, but they also used unsweetened jelly as decoration for savoury dishes and as a way of displaying cold dishes, by setting mousses in jelly, or suspending ingredients in a moulded jelly. By the 1880s these savoury jellies were known as aspics to distinguish them from the sweet type. This is essentially an aspic, though it is rathe more delicate than most of the examples in other books. Savoury aspics continued to be made - though they were going out of fashion - until the 1970s. In the States, they underwent a real resurgence in the 1950s, when recipes often mixed sweet and savoury ingredients together in what sometimes seems (to modern eyes) like a very confusing cacophony. Search for jello salad on the internet and you will find some truly alarming examples. • Why is this Italian? ANSWER: Your guess is as good as ours. Gruyere is Swiss, and calves’ foot jelly was no more common in Italy than in Britain. Most Italian Jelly recipes are for a multi-coloured sweet jelly. Perhaps Louise Lecomte or one of the other contributors to the Encylopedia of Practical Cookery knew something we don’t (or something we no longer know, anyway). • What are the other cheese dishes Mrs Crocombe references? What does she do with the offcuts? ANSWER: The Victorians were very keen on cheese, especially hard cheese, which was pricier (and therefore preferred by the aristocracy). Popular dishes included Welsh (and other regional) Rabbits (cheese on toast, sometimes with beer), ramakins (similar, but in pots, sometimes without the bread but with cream and spice), and lots of versions of cheese straws. You can see Mrs Crocombe making cheese seftons here: kzbin.info/www/bejne/jnyzhYiupKeqbpo • Where did the ice come from? ANSWER: Country houses like Audley End all had ice houses, into which ice was put in winter, chiselled from lakes and ponds. The ice house was effectively a deep well, with a small brick construction on top to allow access. It kept ice frozen for several years. By 1881, you could also buy ice imported from North America and Greenland. • What is an odd boy? ANSWER: Country estates invariably had an odd-job man around, often an older man who had semi-retired from more physical labour, but who was still able to fetch and carry and do random tasks around the grounds and service wing. Boy did not necessarily mean young - it was more a denotation of status.

[@matesafranka6110]

"Search for jello salad on the internet and you will find some truly alarming examples." -- I can specifically recommend Dylan B. Hollis's channel for this purpose, he has plenty of videos about mid-20th century recipes, and they are indeed not for the faint of heart.

[@stargirl7646]

Does plain aspic taste like anything?

[@markmallecoccio4521]

"Annie and the Odd Boy" sounds like an experimental folk rock duo that only plays in vegan cafès

[@Kymmee2100]

😂😂😂

[@grey8377]

"I don't know what makes this Italian. Perhaps it is because Monsieur le Conte says it is." Adorable!

[@xianyv]

I felt Mrs Crocombe isn't the type of person who will take things at face value

[@carlosspeicywiener7018]

I'm 53 and and a retired chef. mrs. Crocombe makes me feel like a 12 year old stable boy and I'm here for it.

[@MaryRobinson-ro1me]

"I will now cut the cheese!" 🤣😂

[@auroralaurienus]

Italian jelly: Ooh! Layered with cheese: Oh...

[@thesimslover82884]

That's how I felt with the cucumber ice cream. I was like "why cucumber"?

[@dadevi]

@@thesimslover82884 Cucumber lime is a summer juice flavor in the states. I'm sure cucumber ice cream is bland but refreshing.

[@Vassi_Drakonov]

​@@dadevi Not only is cucumber refreshing, it also has cooling properties and can help in reducing heat in the human body, so it's a great ingredient to use in summer treats.

[@wishingstar22]

Just what I needed. Long live our Kitchen Queen!

[@christopherjacobsen1783]

I agree 1000%❤

[@user-ls2ds6gg7t]

Mr. Vert, my foot. We all know Mrs. Crombe's been watching "Minnesota Salads That Aren't Really Salads" TikToks and she got this straight from That Midwestern Mom.

[@ptolemyglenn79]

How silly Tik Toks? Why would she be looking at a clock for recipes. You're speaking witchcraft

[@ShinigamisBlade]

😂😂 imagine that collab

[@arosewithoutthorn]

"Today, I'll be using it roar." 😂 Love her accent. I'm American but I've started saying "source" for sauce in her honor.

[@Saraphina_Marie]

Ahhrrrrmonds.

[@mrdasilver]

Also, "ideaR" 😂 P.S.: I've heard some older people talking like that in Utah where I've spent most of my life. They'll also say stuff like "waRsh". 😂

[@kellbean89]

"Tuhrrr-buht"

[@tyche3222]

the idea of cold savory jelly is so texturally challenging

[@en1909s9iah]

I've had aspic and I've found it vile

[@ron8675309]

"Annie & The Odd Boy" will be the name of the band I never start.

[@hyukhanh2715]

I will be a bassist if you ever need a hand 😂

[@finfan83]

It also implies there is Even Boy somewhere in the household ?

[@Kymmee2100]

😂😂😂

[@Mariposa71311]

“A good clear jelly is the sign of a good cook.” *Proceeds to stare pointedly*

[@xianyv]

She's already judging us

[@elizabethhowe2110]

"Get the basics right first." That's a lesson everyone could use.

[@greggschroeder]

"I don't know what makes this Italian." Dials up shade: "Perhaps it is because Mr. Le Comte says it is."

[@ArijeetMallikAO]

A day without Mrs Crocombe is like a candle without flame.

[@Lilas.Duveteux]

Jelly's traditional to Eastern European cuisine are never clear, and in fact, the more rich, dark and flavorful, the better.

[@margotmolander5083]

Skip the intro? Never! I must admit I am getting a hint of "Minnesota salad" from this recipe - I guess Jello salads are the great-granddaughters of Italian Jelly!

[@justrosy5]

It'll be so lovely to watch this! Can't wait!

[@dorothyvillarreal2491]

She may just be Mrs. Crocombe, but she'll always be a queen in my eyes.

[@ss-ds2dn]

"But today I'm using it RAWR" Welcome back Queen!😂❤

[@beaubrent]

Life is really stressful right now and Mrs Crocombe's little video gifts just bring me so much zen.

[@cielzimmory8809]

I truly have to wonder what becomes of the dish once Mrs. Crocombe finishes making it. Like does the filming staff get to sample it? Imagine coming to work and they're like "how about some cheese jelly"? 😂All that aside, I do love this channel so much

[@jenniferdunn3560]

“piggy smelling” - love it!

[@EmbodimentofAMiracle1998]

how nice of Mrs Crocombe to provide us once again with shade in this summer heat!

[@Pangkalan_Opan]

Layered jelly with cheese and salad is wild!

[@CakeboyRiP]

This series deserves a channel of its own (but i understand why you keep it on here). Love your work! Keep it coming

[@katseelig7833]

"The Odd Boy" is feeling very called out

[@amazonazapata9424]

Looks like a Dare…idk if I could eat many of these old recipes…but LOVE the channel keep it coming

[@spools.i1311]

Always a good day when Mrs. Crocombe shares another of her recipes!

[@catherinejustcatherine1778]

"Annie & the Oddboy" What a great name for an alternative music duo. Jelly for lunch sounds lovely 😀

[@schuylerdade]

Annie and the Oddboy is the name of my post-punk band.

[@Kehy_ThisNameWasAlreadyTaken]

I could see the crunchy going with the jelly texture

[@SchoeneTante]

I've heard a refrigerator called an ice box many times, but I don't think I've ever heard an ice box called a refrigerator.

[@Boa_Omega]

lovely looking jellt. And a bir of FYI the term ice box was only used once we had invented mechanical regrigeration systems and needed to distiungush them from the cabinets that held blocks of ice known as refridgerators .

[@catherinejustcatherine1778]

Oh, interesting. This makes so much sense

[@juliojimenez937]

I can barely wait for her videos. Please keep them coming.

[@silviabrevi4409]

As an Italian I can say we're not very fond of savoury jellies. But Always good to see mrs crocombe!

[@gotchaawesome2407]

It feels like Christmas every time she's back ❤

[@fratiorgan]

I'm Always so happy to see Mrs. Crocombe.

[@JadeStrawberry]

"I'm now going to cut my cheese." Yes, it's low-brow humor, but lol-ed when she said it. Thanks Mrs. Slocombe!

[@Annie1962]

I picked that up too hahahah oh we are terrible. tee hee

[@marclegarreta3359]

Harewood House in Leeds, seat of the Earl of Lascelles. Eventual home for Mary, Princess Royal and Countess of Harewood. The Earl Mrs. Crocombe mentions would have been the grandfather of Sir Tommy Lascelles, first private secretary to Her Late Majesty, Queen Elizabeth II.

[@BlackRoseSin]

Just what I needed on this fine summer day! Nothing quite like Mrs.Crocombe shade to cool off in the summer heat lol

[@Hayden_Kennard]

I wish I had a grandma like Mrs Crocombe

[@kimkerns]

A video of you actually tasting what you prepare would be nice.I love you but would enjoy your honest opinion on dishes you make.

[@littleogeechee223]

Yes!! Welcome back, Mrs. Crocombe! ❤️❤️ been waiting for this! 💕💕

[@KJ-xx6xr]

I wonder what Victorians would think of the jello mold craze mid 20th century... Fascinated or horrified. Also 15 hrs since this released on YT and I am the 3rd comment, that's wild. But a bright point of my long work day was getting to see a video! Thank you to all that make these video's possible! @EnglishHeritage

[@en1909s9iah]

fascinated, I'm guessing, since they were rather partial to fanciful molds in the 19th century

[@Kymmee2100]

I wondered the same thing. 😅

[@sarahhart7404]

Always great to see another video from Mrs Crowcombe

[@seasmacfarlane6418]

I'm not getting notifications for some reason... so this was a super surprise to see Mrs Crocombe again. I absolutely love her ... long may she reign in the kitchen!!❤❤❤❤❤

[@richardneilan2392]

Always so good to see you, Mrs. Crocombe!

[@seantodd8875]

I didn't realize I needed Mrs. Crocombe in my life today....until now!

[@allavi9613]

wow, it's great to know those videos are still being made! mrs crocombe

[@humblesparrow]

I was biting my nails that it was going to overflow! Mrs. Crocombe has steady hands.

[@claudiocavaliere856]

Absolutely fabulous! Congratulations! What a pleasure! Enchanting in every possible way!

[@amym7825]

So happy to see Mrs. Crocombe!

[@darlouthia5153]

So glad she’s back !! ❤

[@user-pt1cg6en6z]

I've recently watched the whole of "Duchess of Duke Street" (for frock spotting. I've never been able to find a list of where BBC:s costume departments' historical frocks have been used, so now I'm watching everything with a historical setting), which is about a chef and hotel owner in (mostly) Edwardian times. After a while it almost becomes a joke: "How will you serve it?" "In aspic."

[@krystaldispatchbetttymcgin7702]

Dear Mrs. Crocombe, so marvelous to see you again!

[@ericavetsch463]

Always a joy to watch these videos!

[@Kymmee2100]

Thank you, Mrs. C. I needed a visit from you today. 😊

[@jordankuo6662]

We Stan Mrs. Crocombe

[@KenoshiAkai]

Lovely seeing you here again! The jelly looks quite good.

[@christopherjacobsen1783]

English heritage THE VICTORIAN WAYyou're doing a fantastic job with this program thank you watch YOU from Vancouver Island Canada

[@martynnotman3467]

"the chef...Monsieur le Conte" reminded me of Joan Sims in "Carry On, Dont Lose Your Head" 😂

[@CarDiddleLee]

Thank you for making my day, Mrs. Crocombe! 😊

[@draggonsgate]

Ahhhh, it's always a good day when it begins with Mrs. C!

[@flameraven42]

Lol, I like the slight shade towards Monsieur L'conte. "Maybe it's only Italian because he says it is."

[@flameraven42]

Also I was definitely expecting a lot more cheese in this recipe given the amount she sliced.

[@MJK1965]

Mrs. Crocombe. Just when we need you the most. 😊

[@biscuitsnow8429]

Thank you, Mrs. Crocombe.

[@ichi_san]

i love the look of this jelly

[@beatrixwhitehall4217]

Hooray! She is back!

[@elvenlemonade]

A perfect dish for the hot summer

[@app77]

I seen Mrs. Crocombe's face pop up and I clicked quickly to see what intriguing dish she'll be making.

[@missbackwoods]

Thank you so much, what a unique and beautiful dish!

[@bels3873]

Annie and the Odd Boy" sounds like a great indie band.

[@WantedVisual]

"You can always remold them" I need to know more of this magic. =O

[@TheLeslieMichelle]

Yay, she's back! 🙋🏾‍♀️

[@Nunofurdambiznez]

Our beloved Mrs. Crocombe!

[@marylist1236]

Yayyyyy Mrs. Crocombe

[@scharroth6509]

Had a bad day and my BF is sick, hence there comes Mrs. Crocombe to save the day!

[@sebastianvelazquez430]

Thank you! I love her 🤗

[@joshayala9022]

Nothing like an unexpected video from Mrs Crocombe to liven up the day

[@mewregaurdhissyfit7733]

Mrs. Crocombe cutting the cheese.........who would have thought!!!!

[@sbrickett]

Oh my! We have to avoid that dreadful “piggy” smell at all costs! I’m running out to buy some aspic right away! Is it just me or does it seem like Mrs Crocoumbe never ages? Great video, Mrs Kathy

[@64collard]

I don’t think I’ve ever been this early to one of the best series of videos

[@catherine59226]

Lovely! 👍🏻❤️

[@chaton20]

She’s back 🎉🎉🎉

[@Bujos.n_more]

Yayyyy new video🎉

[@carolinarey8945]

Lovely! 😋

[@KonpeitoParfait]

is this the ancestor of the legendary party cheese salad?

[@wormmerchant7560]

I'll go find a port jelly right now, Mrs Crocombe

[@sophiebaines6768]

Ok we need to know more about the “Odd Boy”

[@Hazelnutleaf]

I’ve never tried Gruyère roar, I’ll have to give it a go!

[@Liren1975]

Long live Mrs. Crocumbe!

[@Delicate_Disaster]

Omg I was just wondering why it's been so long without a new video!

[@SkepticalChris]

"I'm now going to cut my cheese".... *Americans chuckle*

[@HalfBearFree]

“Annie and the odd boy” 😂

[@adedow1333]

This looks fun. I'm not sure how I feel about savory jellies and cheese in the same forkful. But this one looks simple and small enough to try at home, and not feel guilty for repurposing if I don't care for it after all. Thanks for the fun, Mrs. Crocombe! (Odd that there are only a few comments after several hours up.)

[@RavenBlaze]

Very interesting 😊

[@breeinatree4811]

This was so pleasant to see. It brightened my wait at the doctors office.

[@AnnaAnna-uc2ff]

Thank you.

[@kathleenorr9237]

Mrs C is back!

[@enricosilvestri224]

Queen