The official handbook for the National Training School for Cookery

32. We squeeze the juice of three lemons, through a strainer, into the stew-pan. 33. We whip the whites of two eggs slightly, but not very stiff. 34. We put the whipped whites of the eggs into the stewpan, also the egg shells. 35. We take one pound of lean veal, put it on a board, and chop it up finely. 36. We put this chopped veal in the stew-pan. 37. We pour in one gill of chablis or sherry, and two tablespoonsful of French vinegar. 38. We add salt and pepper to taste, and whip altogether with a whisk. 39. We put in the jelly stock. 40. We put the stew-pan on the fire, and whisk well until it boils. 41. We now take a large spoon and skim it carefully if necessary. 42. We put the stew-pan by the side of the fire, and let it stand for half an hour to form a crust. 43. We take a clean soup cloth, or a jelly bag, and fix it on the stand. 44. We take a large basin, and place it below the cloth.. 35 8 National Training School for Cookery. 45. We take the stew-pan off the fire, and pour the contents into the cloth, and let it all pass into the basin. N.B. — The chopped veal acts as a filter to the jelly. 46. After the jelly has all passed through, we remove the basin, and put a clean one in its place. 47. We take a soup ladle, and pour a ladleful of the jelly, at a time, over the meat in the cloth, and let it pass for the second time, very slowly, into the basin. N.B. — We must be careful not to disturb the deposit of chopped veal, which settles at the bottom of the cloth. 48. If a border mould of Aspic jelly be required, we take the mould, scald it with boiling water, and then rinse it in cold water. N.B. — If the Aspic jelly is only required for garnishing cold meats, &c., we stand the basin of jelly on ice, or in a cool place, until it be firmly set ; we can then cut the jelly into fancy shapes, or chop it up finely with a knife. 49. We place the mould in ice. N.B. — We must be careful that the mould stands quite straight and firm. 50. We pour in enough of the jelly just to cover the bottom of the mould. 51. When this jelly has slightly set, we can garnish the mould with fish or vegetables, &c, according to taste, or with what it is to be served. 52. We then pour the remainder of the jelly into the mould, and let it stand in the ice until it is firmly set. 53. When the jelly is required for use, we dip the mould into a basin of hot water for about a second. 54. We shake the mould to loosen the jelly and place a dish over the top of the mould, and turn the jelly carefully out, so as not to break it. It is then ready for serving. N.B. — The centre of the mould can be filled with a salad of mixed vegetables. (See No. 13 in Entries, Lesson No. 5.) N.B.— A less expensive recipe for Aspic Jelly will be found in the Appendix* Lessons on Making jfellies. — Iceland Moss, 359 Lesson No. 3. ICELAND MOSS. Average cost of " Water Jelly or Milk Jelly made with Iceland Moss " (about one quart). For Water Jelly. 1 oz. of Iceland Moss . . . . ) 1 quart of water J 2 tablespoonsful of pounded loaf sugar For Milk Jelly. d. 1 oz. of Iceland Moss i 1 quart of milk 5 2 tablespoonsful of pounded loaf sugar 1 (To be eaten with wine or milk.)