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Aspic Jelly

1/2 ozs. (3 heaping table- 4 cloves spoonfuls) powdered 12 whole white peppers gelatine I inch cinnamon stick 134 pints (31/2 cups) water Rind and juice 1 lemon or stock 4 tablespoonfuls white vinegar 4 tablespoonfuls tarragon vinegar I sprig parsley 2 bay leaves I blade mace I level teaspoonful salt I small carrot I small onion I small turnip I stalk celery 6 drops kitchen bouquet Whites and shells of 2 eggs Put the gelatine into a clean cold saucepan, add the water or stock, then the vegetables, cleaned and cut into small pieces; add all the other ingredients, and whisk over a gentle heat until boiling. Remove the beater, allow the thick white scum to rise to the top of the pan, draw to one side of the stove, cover, and allow to stand ten minutes. Pour two quarts of boiling water through a jelly bag, then the jelly.

Turn the jelly into a wet earthenware mold and use as required when set.

Aspic jelly lends itself to a great variety of useful dishes. It is used in cold entrées where the materials are molded in the jelly, which means that the aspic must be beautifully clear and of firm consistence.