Another Aspic

Ingredients

• a knuckle of veal
• a knuckle of ham
• a thick slice of beef
• add two calf's feet
• a pint of rich stock
• two onions
• two carrots
• parsley
• four cloves
• two bay-leaves
• a clove of garlic
• four eggs
• the juice of two lemons
• two spoonfuls of tarragon

Method

1. 1

   Sweat veal, ham, beef, and calf's feet with stock until reduced.

2. 2

   Add onions, carrots, herbs, and simmer for seven hours.

3. 3

   Strain, mix with eggs, lemon juice, and tarragon, and clarify.

4. 4

   Layer jelly in a mould with garnishes and set.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 134. The excerpt below is the record exactly as published.

Another Aspic. Take a knuckle of veal, a knuckle of ham, a thick slice of beef, and if these will not make your jelly stiff enough, add two calf's feet ; put them into a saucepan with a pint of rich stock, and sweat over a stove till reduced to a glaze, then moisten with stock, boil, and skim well. Add two onions, two carrots, salt, parsley, four cloves, two bay-leaves, and a clove of garlic; let the whole stew for seven hours, then strain off the liquor. Break four eggs into a stew-pan, and put to them the broth when cold, the juice of two lemons, and two spoonfuls of tarragon

Cook this with the app: pantry check, scaling, and the assistant.