Mrs. Roundell's Practical cookery book

Then heat the remaining pint to “boiling point, and add to the preceding, with a thin paring of “lemon peel, a tablespoonful of lemon juice, the same of mild “vinegar, and one or two teaspoonfuls of tarragon vinegar. At “ this point pour in two or three whites of eggs lightly beaten, “and stir well to fine the liquor. Bring the whole just up to the “boiling point, then at once remove from the fire and keep on the “hot-plate close by, but not boiling, for three minutes only. “Take it off, and set it aside for three minutes longer. Then “strain through flannel. It is now quite hot and clear. Stir in “at once a large teaspoonful of Liebig Company’s Extract, and “set aside to cool until wanted.” — [Food and Feeding , Sixth Edition, p. 114.] Some people like less vinegar than is advised in this recipe. If the liquid is at all cloudy when it has cooled, warm it up and strain it a second time. Aspic Jelly is most useful in borders, or when chopped or cut into neat diamonds or rounds it forms an admirable garnish. Many recipes for Aspic Jelly advise the proportion of two and a half ounces of gelatine to a quart of liquid, whatever the weather may be, but Sir Henry Thompson's calculation may be safely followed. Aspic Jelly must be stiff, but it should not be too stiff. When a mould of Aspic Jelly, decorated with pieces of cooked fish, or game, or hard-boiled eggs, is wanted pour into the mould lukewarm jelly to the depth of a quarter of an inch. Then arrange neatly whatever is to be inserted, and let the jelly set over ice. When it is REAL ASPIC JELLY set, either fill the mould with jelly, or make alternate layers of jelly and fish or whatever is to be used. Finish with jelly, cover the top with ice, and let the mould stand on ice till the shape of Aspic Jelly is to be turned out. Borders can be filled in the same way. Some of the Aspic very finely minced makes a pretty bright garnish. To do this spread a clean piece of paper on the pastry board, and mince the Aspic Jelly into minute scraps as recommended for suet (page 226). To coat cutlets or pieces of chicken with Aspic, pour the jelly on a large flat dish, and when it has set lay the cutlets or joints of chicken upon the surface. Then pour liquid lukewarm Aspic gently all over them, leave them to get quite cold, and cut them very neatly out. Diamonds or other shapes can be stamped out with cutters in the same way. As Aspic Jelly is often wanted, it is wise to keep a flannel on purpose for straining it. It is sure to leave a flavour in the most carefully washed jelly-bag, and it is scarcely worth while to have a jelly-bag on purpose for Aspic. CHAPTER VII. Sufficient attention is not generally given to the seasoning and moistening of home-made Pies. It is not enough to cram a pie-dish with whatever meat may be at hand, to cover it with coarsely-made crust, and then to bake it. Pies, to be good, need care and judgment. One most important ingredient in pies, the jelly gravy, is too often neglected. Without this addition Pies might just as well be made of pieces of leather. General Directions for Pies baked in a Pie-dish.— 1. Rub the dish with a shallot.