Jelly (Aspic)

Instructions

1. Soak two and a half ounces of gelatine in a cup of cold water.
2. Bring together one quart of boiling water, ten peppercorns, ten allspice, two cloves, one onion, one dessertspoonful of salt, two bay leaves, a small cup of malt vinegar, one tablespoonful of Tarragon vinegar, the juice of one lemon, and the soaked gelatine.
3. Whisk the whites of two eggs well and add them, with one tumbler of cold water thrown in while boiling, to clarify.
4. Strain through a jelly-bag till clear. Enough for fourteen persons.