Aspic, or Clear Savoury-Jelly

Ingredients

• 2 calf's feet
• 4 lbs knuckle of veal
• 3/4 lb lean ham
• 2 large onions
• 3 carrots, whole
• 1 bunch of herbs, large
• 1 gallon water
• 4 egg whites, well beaten
• 3 blades mace
• 1 teaspoonful white peppercorns, whole
• salt

Instructions

1. Boil the calf's feet, knuckle of veal, lean ham, onions, carrots, and herbs in a gallon of water until the liquid is reduced by more than half, approximately 5 to 6 hours.
2. Strain off the broth.
3. When perfectly cold, remove every particle of fat and sediment.
4. Pour the jelly into a very clean stewpan with four beaten egg whites.
5. Keep it stirred until nearly boiling, then place it by the side of the fire to simmer gently for a quarter of an hour.
6. Let it settle, then pour it through a jelly-bag until it is quite clear.
7. Add the mace blades, white peppercorns, and salt when the jelly first begins to boil.
8. Taste and adjust salt for flavour, accounting for the salt already contributed by the ham and the reduction.
9. If desired in the French manner, flavour the clarified jelly with tarragon vinegar.