Jelly, Aspic

Ingredients

• 1 quart water
• 2 oz. leaf gelatine
• Bind and juice of 1 lemon
• pint vinegar
• 1 onion, sliced
• 2 cloves
• 1 dessertspoonful salt
• 1 teaspoonful pepper
• Whites and shells of 2 eggs

Method

1. 1

   Put all the ingredients into a saucepan, the lemon thinly pared, the eggs beaten in a little water; whip until it boils, allow it to boil up well; draw on one side and allow it to stand 10 minutes; pour through the jelly bag one quart of boiling water, then the jelly; this is ready for use, and if necessary may be coloured to taste.

As published

This recipe was extracted from Domestic cookery (1886) by H. M. Young, page 49. The excerpt below is the record exactly as published.

JELLY, ASPIC (Good). 1 quart good stock 1 tjEkblespoonful tarragon vinegar 1 tablespoonful common vinegar 4 cloves Whites and shells of 3 eggs Rind and juice of 1 lemon 1 dessertspoonful salt 1 onion, sliced 1 teaspoonful peppercorns 2 oz. leaf gelatine Beat the whites and shells of the eggs together in a few tablespoonfuls of water, peel off the lemon rind as thinly as possible, put these with all the above ingredients into a saucepan, whisk gently until it boils, take out the whisk and allow it to boil well up to the top of the saucepan ; draw on one side and allow it to stand, covered, 10 minutes ; pour through the jelly bag one quart of boiling water, then the jelly; it is then ready for use. No. 230a. JELLY, ASPIC 1 quart water 2 oz. leaf gelatine Bind and juice of 1 lemon ^ pint vinegar 1 onion, sliced (for garnishing only), 2 cloves 1 dessertspoonful salt 1 teaspoonful pepper Whites and shells of 2 eggs

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