Aspic Jelly

Ingredients

• 2 calf's feet
• 2 lbs. of knuckle of veal
• Salt
• 30 peppercorns
• 2 blades of mace
• 1 clove of garlic
• 2 shalots
• 1 sprig of thyme
• Two or three sprigs of parsley
• 1 onion, stuck with four cloves
• 1 leek
• a head of celery
• 2 carrots
• 1 turnip
• 1 sprig of tarragon
• 1 sprig of chervil
• 2 bay leaves
• The rind of 1 lemon
• The juice of 3 lemons
• The whites of 2 eggs
• 1 lb. of lean veal
• 1 gill of chablis or sherry
• 2 tablespoonsful of French vinegar

Method

1. 1

   Chop the calf's feet and wash them.

2. 2

   Boil in water, then wash again.

3. 3

   Add knuckle of veal and cover with water, bringing to a boil.

4. 4

   Add salt, peppercorns, mace, garlic, shalots, thyme, parsley, onion, leek, celery, carrots, turnip, tarragon, chervil, and bay leaves.

5. 5

   Boil gently for five hours.

6. 6

   Strain the liquor into a basin and cool until jelly forms.

7. 7

   Skim off fat, dab with a damp cloth, and add lemon peel and juice, whipped egg whites, and chopped veal.

8. 8

   Whisk and boil, then skim.

9. 9

   Let stand to form a crust, then strain through a cloth into a basin.

Nutrition per serving

As published

This recipe was extracted from The official handbook for the National Training School for Cookery (1891) by National Training School for Cookery (London), page 133. The excerpt below is the record exactly as published.

ASPIC JELLY. Average cost of " Savoury or Aspic Jelly " (about one quart), INGREDIENTS. s. d. 2 calf's feet i 6 2 lbs. of knuckle of veal i 4 Salt 30 peppercorns 2 blades of mace 1 clove of garlic 2 shalots / 1 sprig of thyme , Two or three sprigs of parsley , 1 onion, stuck with four cloves , 1 leek o o\ \ a head of celery o 2 2 carrots ( 1 1 turnip ) 0 *a 1 sprig of tarragon | 1 sprig of chervil 2 bay leaves ) o 6 The rind of 1 lemon f The juice of 3 lemons J The whites of 2 eggs o 2 1 lb. of lean veal o 10 1 gill of chablis or sherry o 6 2 tablespoonsful of French vinegar

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