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Aspic Jelly

Ingredients.

One quart of good Stock.

One ounce of French Gelatine.

Half a gill of Tarragon Vinegar.

Half a gill of Sherry.

The Whites of two Eggs.

Put the stock, gelatine, and whites of eggs into a stewpan, and stir until nearly boiling, then add the vinegar, let it boil up, stand it by the side of the fire for fifteen minutes, and then strain it.