Aspic Jelly
I pound of uncooked beef I large tablespoonful of A knuckle of veal 14 pound of bacon I slice of turnip I slice of parsnip 2 cloves I blade of mace A chip of lemon rind 2 quarts of water butter I onion 1/2 carrot A stalk of celery 6 pepper-corns 3 whole allspice I tablespoonful of Wor- Salt to taste cestershire sauce Put the bacon in the bottom of a soup kettle, let it brown, then add the onion cut in slices; stir until a nice brown; then add the butter, and, when hot, the beef; cover the kettle and let it simmer until a thick brown glaze is formed in the bottom of the kettle; then add the veal and the water, and simmer gently for two hours. Now add the vegetables, Worcestershire sauce, spices, and lemon rind, and simmer two hours longer. When done, it should be reduced one-half. Strain and clarify the same as Bouillon. Turn into a square mould or the small aspic jelly moulds. If you use a large mould, cut the jelly into blocks.
This is used as a garnish for Beef à la Mode, Boned Turkey, or any other cold meat dish.