Aspic Jelly

Ingredients

• 14 to 24 ozs. COX’S INSTANT POWDERED GELATINE
• 14 pints stock or water
• 12 peppercorns
• 1 gill sherry
• A sprig of parsley
• 1 gill mixed vinegars
• Rind of 1 lemon
• A piece of carrot
• $ gill lemon juice
• 1 teaspoonful salt
• 2 lumps of sugar
• Whites and shells of 2 eggs
• A bay leaf

Method

1. 1

   Put the water or stock, free from fat, and the Gelatine into a large clean saucepan.

2. 2

   Add the onion, the carrot and the celery well cleaned and cut up roughly.

3. 3

   Add all the other ingredients except the sherry and whisk thoroughly over a moderate heat until almost boiling.

4. 4

   Remove whisk, and allow to boil up.

5. 5

   Draw aside, cover, and infuse for five minutes, and then, adding the sherry, strain through a scalded jelly bag till clear.

As published

This recipe was extracted from Cox's manual of gelatine cookery (copyright) (1938) by J. & G. Cox Limited, page 7. The excerpt below is the record exactly as published.

ASPIC JELLY 14 to 24 ozs. COX’S INSTANT POWDERED GELATINE 14 pints stock or water 12 peppercorns 4 gill sherry A sprig of parsley 1 gill mixed vinegars Rind of 1 lemon (Tarragon, Chilli and malt) A piece of carrot $ gill lemon juice A small onion 1 teaspoonful salt Stalk of celery 2 lumps of sugar Whites and shells of 2 eggs A bay leaf

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