Aspic Jelly

Ingredients

• li OZ.S. Cox’s gelatine
• I carrot
• I teaspoonful of salt
• Kind and juice of i lemon
• 1 tablespoonful of Taragon vinegar
• 6 or 8 white peppercorns
• 2 small peeled onions
• Whites and shells of 2 eggs
• 1 tablespoonful of malt or French vinegar
• gills of cold water
• A few allspice berries
• A little cayenne pepper
• Enough celery seed to cover a threepenny bit

Method

1. 1

   Soak gelatine in water for 10 minutes, then put all ingredients into a stewpan and whisk over the fire until it boils.

2. 2

   Let simmer for 10 minutes and strain through a clean coarse cloth.

3. 3

   Return the jelly through the cloth until clear, pouring into a mould when set.

As published

This recipe was extracted from The St. Mungo cookery book (1904) by Jean Lambie, page 46. The excerpt below is the record exactly as published.

ASPIC JELLY. {By kind permission of J. A: G. Cox, Ltd.). li OZ.S. Cox’s gelatine. I carrot. I teaspoonful of .salt. Kind and juice of i lemon. 1 tablespoonful of Taragon vinegar. 6 or 8 white peppercorns. 2 small peeled onions. Whites and shells of 2 eggs. 1 tablespoonful of malt or French vinegar, gills of cold water. A few allspice berries. A little cayenne pepper. Enough celery seed to cover a threepenny bit

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