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Aspic Jelly

Put a knuckle-bone of veal, a knuckle-bone of ham, a calf's foot, four cloves stuck into one large onion, one large carrot, and a bunch of savoury herbs, in two quarts of water, and boil gently until it is reduced rather more than half. Strain, and put it aside to cool. Very carefully remove every particle of fat or sediment, and place the jelly in a saucepan with a glass of white wine, a table-spoonful of tarragon vinegar, salt and pepper to taste, and the whites of two eggs. Keep stirring until it nearly boils, which may be known by its becoming white, then draw it to the side of the fire, and simmer gently for a quarter of an hour. Put on the cover, let it stand to settle, and strain through a jelly-bag two or three times if necessary, until it is quite clear. Put it into a mould which has been soaked in cold water. Many small things are set in aspic, such as prawns, fillets of soles, cutlets, the remains of game, poultry, etc. Time, four or five hours. Sufficient for two and a half pints of jelly. Probable cost, 2s. 6d.