Aspic Jelly

Ingredients

• 2 ozs. gelatine
• b teaspoonful salt
• rind and juice of i a lemon
• 2 bay leaves
• 1 teaspoonful tarragon vinegar
• 1 small onion
• 1 quart water or clear stock
• b blade of mace
• whites of 2 eggs
• V teaspoonful pepper corns
• 1 tablespoouful white vinegar
• 1 stick of celery

Method

1. 1

   Put the water into a clean pan, add the gelatine and all the other ingredients, excepting the whites of eggs.

2. 2

   Allow the liquid to boil, whisk the whites of eggs to a froth, and whisk them in the boiling liquid.

3. 3

   Allow to boil for three minutes, then draw the pan aside where it will not boil and allow it to stand until the liquid is quite clear.

4. 4

   Strain through a jelly bag or clean cloth, and use as directed in other recipes.

Nutrition per serving

As published

This recipe was extracted from Sea Cookery (1911) by Richard Bond, page 103. The excerpt below is the record exactly as published.

ASPIC JELLY. 2 ozs. gelatine b teaspoonful salt rind and juice of i a lemon 2 bay leaves 1 teaspoonful tarragon vinegar 1 small onion 1 quart water or clear stock b blade of mace whites of 2 eggs -V teaspoonful pepper corns 1 tablespoouful white vinegar 1 stick of celery

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