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Salmon Moulded in Jelly

Soak an ounce of gelatine in as much cold water as will cover it. When it has absorbed the water, put it into a saucepan with a pint of clear stock pleasantly flavoured. Stir the gelatine over the fire till it dissolves, then pour it out, and let it cool. Whisk the white of an egg with a table-spoonful of cold water and a tea-spoonful of tarragon vinegar. Stir this briskly into the jelly, and when scum begins to form leave the liquid untouched, and let it boil for ten minutes. Put it by the side of the fire to settle ten minutes longer, and then strain through a jelly-bag till it is clear and bright. Boil a pound and a quarter of salmon in very little water. As soon as it is done enough take it up, and when cold cut it into one-inch squares. Pour a little of the jelly into a mould, and arrange some of the pieces of salmon in this, remembering to put the skin and the pink flesh alternately to the outside of the mould. Let the jelly set, then put in another layer of salmon; cover this with jelly, and let it also set, and repeat until the mould is full. Turn the jelly out when it is quite cold. Time, some hours to stiffen the jelly. Probable cost, 2s. 6d. Cooked thus it is greatly relished as a breakfast or luncheon dish.