ASPIC, or ORNAMENTAL SAVOURY JELLY

Ingredients

• 4 lb knuckle of veal
• 1 cow-heel
• 3-4 slice ham
• any poultry trimmings
• 2 carrots
• 1 onion
• 1 faggot of savoury herbs
• 1 glass sherry
• 3 quart water
• seasoning to taste of salt and whole white pepper
• 3 eggs

Instructions

1. Lay the ham on the bottom of a stewpan, cut up the veal and cow-heel into small pieces, and lay them on the ham;
2. add the poultry trimmings, vegetables, herbs, sherry, and water, and let the whole simmer very gently for 4 hours, carefully taking away all scum that may rise to the surface;
3. strain through a fine sieve, and pour into an earthen pan to get cold.
4. Have ready a clean stewpan, put in the jelly, and be particular to leave the sediment behind, or it will not be clear.
5. Add the whites of 3 eggs, with salt and pepper, to clarify;
6. keep stirring over the fire, till the whole becomes very white;
7. then draw it to the side, and let it stand till clear.
8. When this is the case, strain it through a cloth or jelly-bag, and use it for moulding poultry, etc. (See Explanation of French Terms, page 44.) Tarragon vinegar may be added to give an additional flavour.