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Stock for Aspic Jelly, Economical

Put a pint of stock into a saucepan. Add two ounces of gelatine, a bay-leaf, a small sprig of thyme, three cloves, three shallots, and a quarter of a blade of mace, and stir the liquor over the fire till the gelatine is dissolved. Pour it out, and let it become almost cold. Whisk the white of an egg with a quarter of a pint of water. Add the crushed shell of the egg, and a tea-spoonful of tarragon vinegar. Return the stock to the saucepan, and stir the egg mixture briskly into it over the fire till it boils. Let it boil for ten minutes and then settle for ten minutes. Strain through a jelly-bag into a large shallow dish, and when cold and stiff the jelly will be fit for use. Time, altogether, about an hour.