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Aspic Jelly for Garnishing

Take two pints of nicely-flavoured stock, of a clear and firm jelly; put this into a saucepan with a blade of mace, a table-spoonful of tarragon vinegar, and a glass of sherry. Let it boil, then stir into it an ounce of the best gelatine which has been soaked in a little cold water. When again cool add the whisked whites of two eggs, let it boil, then draw it on one side to settle, strain through a jelly-bag until quite clear, and pour it on a dish which has been standing in cold water. Cut it into dice for garnishing. Time to make, about an hour. Sufficient for two and a half pints of jelly. Probable cost, 10d without the wine.