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Aspic Jelly for Cold Turkey or Meat

Put in the pot two pounds of beef; if you have veal or beef bones, break them and throw them in also, but they require longer boiling to dissolve the gelatine. Put in one-half pound of sweet ham or bacon, add all the sweet herbs, such as thyme, basil, parsley and marjoram; last of all, salt and pepper to taste. Boil for three or four hours. When it is sufficiently boiled, take off, strain, and put away to cool. Take off all the fat and sediment, and clarify by throwing into it the whites and shells of three eggs; add a cup of wine or two tablespoons of lemon juice. Place it again on the fire, let it boil a few minutes, and strain it through a jelly-bag.