Aspic Jelly

Ingredients

• a knuckle-bone of veal
• a knuckle-bone of ham
• a calf's foot
• four cloves
• one large onion
• one large carrot
• a bunch of savory herbs
• two quarts of water
• a glass of white wine
• a tablespoonful of best cider vinegar
• the whites of two eggs

Method

1. 1

   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 savory herbs, into two quarts of water, and boil gently until it is reduced rather more than one-half.

2. 2

   Strain and put aside to cool.

3. 3

   Carefully remove every particle of fat or sediment, and place the jelly in a saucepan with a glass of white wine, a tablespoonful of best cider vinegar, salt and pepper to taste, and the whites of two eggs.

4. 4

   Keep stirring until it nearly boils, which may be known by its becoming white, then draw it to the side of the fire and simmer gently for one-quarter of an hour.

5. 5

   Put on the cover, let it stand to settle, and strain through a jelly bag two or three times if necessary, until it is quite clear.

6. 6

   Put it into a mold which has been soaked in cold water.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 256. The excerpt below is the record exactly as published.

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 savory herbs, into two quarts of water, and boil gently until it is reduced rather more than one-half. Strain and put aside to cool. Carefully remove every particle of fat or sediment, and place the jelly in a saucepan with a glass of white wine, a tablespoonful of best cider vinegar, salt and pepper to taste, and the whites of two eggs

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