Aspic Jelly

Ingredients

• a knuckle-bone of veal
• a knuckle-bone of ham
• a calf's foot
• one large onion
• one large carrot
• a bunch of savory herbs
• two quarts of water
• a glass of white wine
• a table-spoonful of tarragon vinegar
• salt to taste
• pepper to taste
• the whites of two eggs

Method

1. 1

   Boil veal, ham, calf's foot, onion, carrot, and herbs in water until reduced by half.

2. 2

   Strain and cool.

3. 3

   Remove fat, add wine, vinegar, salt, pepper, and egg whites.

4. 4

   Stir until nearly boiling, simmer for 15 minutes, strain until clear, and pour into a mould.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 182. The excerpt below is the record exactly as published.

aspic jelly into the bottom of a mould which has been soaked in cold water ; next a layer of stars or diamonds cut out of cold boiled white of egg ; a few leaves of parsley, and the red part of cold boiled tongue dotted here and there. Let it become nearly stiff, then arrange the cold game or poultry, taking care to leave room for the jelly to run in between. Fill the moidd ■\\-ith jelly, which should be cool when it is pom-ed in. When quite stiff, turn on a mould and garnish with parsley. Time to stiffen, about twelve hours. Aspic Jelly. — Put a knuckle-bone of veal, a knuckle-bone of ham, a calf's foot, four cloves stuck into one large onion, one large carrot, and a bunch of savoTuy herbs, in two quarts of water, and boil gently until it is reduced rather more than half. Strain, and put it aside to cool. Very carefully remove every particle of fat or sediment, and place the jelly in a saucepan with a glass of white wine, a table-spoonful of tan^agon vinegar, salt and pepper to taste, and the whites of two eggs

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