Aspic Jelly (Aspic)

Ingredients

• 1 1/2 pt. veal or calf’s foot stock
• 1 gill sherry, Marsala, or Chablis
• About 1 gill assorted vinegars
• 2 oz. or less sheet gelatine
• Rind and juice of 1 lemon
• 1 onion
• A piece of carrot
• and turnip
• 1 stick celery
• or 1 tea-sp. celery seed
• 1 tea-sp. salt
• A sprig of thyme
• A sprig of marjoram
• 2 or 3 bay-leaves
• 1 blade of mace
• 20 white peppercorns
• 4 cloves
• The whites and shells of 2 eggs

Method

1. 1

   Rinse a clean lined saucepan with hot water.

2. 2

   Add stock or water and gelatin.

3. 3

   Add prepared vegetables, herbs tied together, and smaller seasonings in muslin.

4. 4

   Add sherry, egg whites, and crushed shells.

5. 5

   Measure vinegars and add to mixture with salt, lemon rind, and strained juice.

6. 6

   Whisk over heat until frothy and nearly boiling.

7. 7

   Allow to boil without overflowing, then keep warm without simmering for 10 minutes before straining.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 502. The excerpt below is the record exactly as published.

Aspic Jelly (Aspic) 1 \ pt. veal or calf’s foot stock or 1J pt. water. 1 gill sherry, Marsala, or Chablis. About 1 gill assorted vinegars. 2 oz. or less sheet gela- tine. Rind and juice of 1 lemon. 1 onion. A piece of carrot and turnip. 1 stick celery or 1 tea-sp. celery seed. 1 tea-sp. salt. A sprig of thyme. A sprig of marjoram. A few parsley stalks. 2 or 3 bay-leaves. 1 blade of mace. The whites and shells of 2 eggs. 20 white peppercorns. 4 cloves

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