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Aspic Jelly

One quart of water, one package of gelatine, one slice each of carrot, onion, and celery cut thin, two cloves, a tiny bit of mace, one bay leaf, one sprig of parsley, one small leaf of sage, two tablespoonfuls of tarragon vinegar, one tablespoonful of lemon juice, two tablespoonfuls of sherry wine, one tablespoonful of beef extract, one teaspoonful of salt, one-quarter teaspoonful of pepper corns. Soak the gelatine in half pint of cold water. Put the spice, herbs, vegetables, salt and pepper into a stewpan, with a pint and a half of cold water. Let the pan stand on the back part of the range for two hours; then draw it forward to a hotter place, and when the liquid has reached the boiling point, add the gelatine, lemon juice, extract of meat and sherry. Take from the fire and strain through a flannel bag. Cool in any form you please. Aspic jelly may be used for all boned meats or fish that are served in jelly, or for an ornamental and savory border for cold meats, game, fish or salads.