Cox's manual of gelatine cookery (copyright)

14 pints stock or water 12 peppercorns 4 gill sherry A sprig of parsley 1 gill mixed vinegars Rind of 1 lemon (Tarragon, Chilli and malt) A piece of carrot $ gill lemon juice A small onion 1 teaspoonful salt Stalk of celery 2 lumps of sugar Whites and shells of 2 eggs A bay leaf Put the water or stock, free from fat, and the gelatine into a large clean saucepan. Add the onion, the carrot and the celery well cleaned and cut up roughly. Add all the other ingredients except the sherry and whisk thoroughly over a moderate heat until almost boiling. Remove whisk, and allow to boil up. Draw aside, cover, and infuse for five minutes, and then, adding the sherry, strain through a scalded jelly bag till clear. The sherry may be omitted, but in that case an 2 $ gill of water must be used. Note.—The quantity of gelatine will depend on the weather, and whether or not the Aspic Jelly is required to set stiffly. For certain Recipes (such as Nos. 37 and 42) it will be evident that Aspic Jelly need not be cleared. In such cases, omit the whites and shells of eggs, stir occasionally till brought to the boil, and strain once only. GAME JELLY. Eight to nine persons 2 lbs. game bones 6 cloves I quart water I onion 4 pint tomato pulp It blade mace 1 teaspoonful whole white 2 bay leaves peppers Whites and shells of 2 eggs 2 teaspoonfuls salt Rind and juice of 1 lemon Break the bones, put them into a saucepan, add the water, salt, peppers, cloves, mace, bay leaves, and onion sliced. Cook gently for two hours, strain into a basin. Allow the stock to cool, and remove all fat. Measure 1? pints stock, adding a little water if necessary to make up the quantity. Add the gelatine mixed with the tomatoes, the whites of eggs and the shells crushed; whisk till boiling, remove whisk, allow the jelly to boil up, draw the pan to one side, cover and leave for five minutes; strain through a hot jelly bag. When cold, use as a garnish for salad or cold game. It may be set in individual moulds. MINT JELLY $ pint hot water 14 pints white vinegar I2 ozs. sugar Salt to taste A few drops green colouring 4 tablespoonfuls chopped mint Dissolve the sugar in the vinegar. Bring to the boil, and boil for four minutes. Have ready the gelatine dissolved in the hot water and add it with the other ingredients to the vinegar. Again bring just to the boil but do not now boil for more than a few seconds. Stir occasionally till cool, and when almost setting put into scalded pots and seal with jam covers. Store in a cool place to help the jelly to keep well. TOMATO JELLY. Eight to ten persons I$ pints water 6 whole white peppers 1} lbs. tinned or fresh tomatoes 1 bay leaf 1 slice of onion 1 blade mace Piece of celery 1 teaspoonful salt 1 dessertspoonful Tarragon 4 teaspoonful sugar vinegar 2 cloves Put all the ingredients, except the Gelatine and 4 a gill of the water, into a saucepan. Bring to the boil, and simmer fifteen to twenty minutes. Dissolve the gelatine in the 4% gill of water, and add it to the other ingredients. Strain, and use as required. If Cleared Tomato Jelly is desired, use 13 ozs. gelatine and put this with all the water and other ingredients, and in addition the whites and shells of 2 eggs into a large saucepan. Whisk over the fire until boiling; remove the whisk, allow to boil up, draw to one side, and cover for ten minutes. Pour through a scalded jelly bag until clear. Then add a little red colouring. Tomato Jelly may be poured into a border mould, turned out when set, and served with salad in the centre. CHILLED FRUIT JUICE COCKTAILS. Three persons $ gill water 4 pint of fruit juice