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Aspic Jelly

One and a half pints of clear stock; if amber jelly is made beef must be used, and for white jelly use chicken or veal. Soak half a box of gelatine one and a half hours in half a cupful of cold water; add salt, a stalk of celery, one dozen pepper corns, two slices of onion, three cloves; beat the white of one egg with a spoonful of the cold stock Put all of the mixture over the fire, and when it begins to boil, remove from the fire, putting it where it will slightly simmer twenty-five minutes. Strain the jelly through a cloth and put into a mould and set in a cold place to get hard.