The official handbook for the National Training School for Cookery

2 lbs. of knuckle of veal i 4 Salt 30 peppercorns 2 blades of mace 1 clove of garlic 2 shalots / 1 sprig of thyme , Two or three sprigs of parsley , 1 onion, stuck with four cloves , 1 leek o o\ \ a head of celery o 2 2 carrots ( 1 1 turnip ) 0 *a 1 sprig of tarragon | 1 sprig of chervil 2 bay leaves ) o 6 The rind of 1 lemon f The juice of 3 lemons J The whites of 2 eggs o 2 1 lb. of lean veal o 10 1 gill of chablis or sherry o 6 2 tablespoonsful of French vinegar o 2 5 63 Time required {the jelly stock should be made the day before) to finish making it, if not deco?'ated, about an hour. Now we will show you how to make one quart of Savoury •or Aspic Jelly. 1. We take two calf's feet and put them on a board. 2. We chop the feet in eight pieces with a chopper. 3. We put these pieces in a basin of clean cold water and wash them well. 4. We take them out of the basin and put them in a stew-pan, with sufficient cold water to cover them. 5. We put the stew-pan on the fire to boil. N.B. — This is to blanch them. z 2 356 National Training School for Cookery. 6. When the water boils, we take the stew-pan off, and stand it on a piece of paper, on the table. 7. We take the pieces of feet out of the stew-pan with a fork, put them in a basin of cold water, and wash them well. 8. We empty the water out of the stew-pan. 9. We wash the stew-pan well. 10. We take the pieces of feet out of the basin, and put them back into the stew-pan. 11. We take two pounds of knuckle of vealy and put it on a board. 12. We take a sharp knife, and cut oft" the meat from the bone. 13. We put the meat and the bone into the stew-pan, with the feet. 14. We pour in five pints of water, put the stew-pan on the fire, and just bring it to the boil. 15. We must watch it, and skim it with a spoon. 16. We now add half a teaspoonful of salt, thirty peppercorns, two blades of mace, one clove of garlic, two shalots, one sprig of 'thyme, and two or three sp7rigs of parsley. 17. We take an onion, peel it, and stick four cloves in it. 18. We take one leek, and half a head of celery, and wash them in cold water. 19. We take two carrots, wash them, and scrape them clean. 20. We take a turnip, wash it and peel it. 21. We put all these vegetables into the stew-pan. 22. We also add one sprig of tarragon, one sprig of chervil, and two bay leaves. 23. We let all these boil gently for five hours. 24. After that time, we strain off the liquor, through a hair sieve into a basin. 25. We must put this basin into a cool place, for some hours until the stock is perfectly cold, and in a jelly. Lessons on Making Jellies. — Aspic Jelly. 357 26. We now take the basin of jelly, and skim off all the fat carefully with a spoon. 27. We take a clean cloth and put it in hot water. 28. We take this damp cloth, and dab it over the jelly stock, so as to remove every particle of grease. 29. We take a clean dry cloth, and rub lightly over the jelly stock, to dry it. 30. We take one lemon, wipe it clean in a cloth, and peel it very thinly, with a sharp knife. N.B. — We must be careful in peeling the lemon not to cut any of the pith, as it would make the jelly bitter. 31. We put the lemon peel into a stew-pan.