Aspic Jelly

Ingredients

• a tablespoon of good extract of meat
• 2 quarts of water
• a small onion cut finely
• or a bit of garlic
• a pinch of celery-seed
• a sprig of thyme
• a carrot cut finely
• a few drops of tarragon vinegar
• 2 large tablespoons of gelatine
• the juice of the lemon
• the whites of 2 eggs

Method

1. 1

   Boil the extract of meat, water, onion, garlic, celery-seed, thyme, carrot, and tarragon vinegar until vegetables are soft.

2. 2

   Soak gelatine in cold water, add to the mixture, stir until dissolved, then add lemon juice and beaten egg whites.

3. 3

   Boil, then simmer for 15 minutes.

4. 4

   Strain through a jelly bag, pour into a mold, and place on ice.

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 71. The excerpt below is the record exactly as published.

ASPIC JELLY — Take a tablespoon of good extract of meat add 2 quarts of water, a small onion cut finely, or a bit of garlic, a pinch of celery-seed, a sprig of thyme, a carrot cut finely, with the rind of a lemon, and a few drops of tarragon vinegar. Let all boil slowly together until the vegetables are soft. Have 2 large table- spoons of gelatine soaking in cold water enough to cover, and add when the vegetables are done. Stir in the softened gelatine until it is dissolved, and add the juice of the lemon, with the whites of 2 eggs

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