Jelly (Another Aspic or Savoury)

Instructions

1. Put about six ounces of ham, two pounds of knuckle of veal, and 1 calf's foot (with the bone broken) into a stewpan, with one large carrot, 1 small onion, 1 bunch of sweet herbs, 1 blade of mace, peppercorns, and half a gallon of water.
2. Boil it until reduced to one quart, then strain it through a sieve.
3. When cold, skim off all the fat, and put the jelly into a stewpan with the whites of two eggs (well whisked), a teaspoonful of Tarragon vinegar, and 1 spoonful of isinglass.
4. Stir it until on the point of boiling, then draw it to the side and let it simmer gently for nearly twenty minutes.
5. Let it stand to settle, then pour it through a jelly-bag until quite clear.
6. It is then fit to use for garnishing meat pies and the like. Time, one hour and a half.