1980.—ASPIC JELLY.
Ingredients.—2 quarts of jellied veal stock, No. 9, 2 ozs. of gelatine, ¼ of a pint of sherry, ¼ of a pint of vinegar (preferably French wine vinegar), the shells and whites of 2 eggs, 1 bouquet-garni (parsley, thyme, bay-leaf), 2 strips of celery.
Method.—Let the stock become quite cold, and remove every particle of fat. Put it into a stewpan with the gelatine, herbs, celery cut into large pieces, the egg-shells, and the whites previously slightly beaten Whisk over a sharp fire until near boiling, and add the wine and vinegar. Continue the whisking until quite boiling, then draw the stewpan aside, let the contents simmer for about 10 minutes, and strain till clear and use as required.
Time.—From 40 to 60 minutes, after the stock is made. Average Cost, 1s. 2d., exclusive of the stock. Sufficient for 2 quarts of jelly.
1981.—ASPIC JELLY FROM CALVES' FEET.
Ingredients.—2 calves' feet, 5 pints of cold water, 1 onion, 1 leek, 2 shallots, 1 carrot, 2 or 3 strips of celery, a bouquet-garni (parsley, thyme, bay-leaf), 2 dozen peppercorns, salt, 1 lemon, 2 tablespoonfuls each of malt and tarragon vinegars. 1 tablespoonful of chilli vinegar, the whites and shells of 2 eggs, ¼ of a pint of sherry (optional.)
Method.—Wash, blanch and divide each foot into 4 or more pieces. Replace in the stewpan, add 5 pints of water; when boiling skim carefully, add the vegetables cut into large pieces, herbs, peppercorns, salt to taste, and simmer gently from 5 to 6 hours. Strain, and when cold, carefully remove every particle of fat. Now place the stock, the juice of the lemon and the rind finely-pared, the whites and shell of the eggs in the stewpan, whisk over the fire until hot, then add the wine and vinegar. Bring to the boil, whisking meanwhile. Simmer slowly for 30 minutes, strain and use as directed on p. 987.
Time.—About 1 hour, to clear and strain. Average Cost. 2s. 9d. to 3s. Sufficient for 1 quart.
Note—When the jellied stock is not sufficiently stiff, a little French leaf gelatine should be added when clearing.
1982.—ASPIC JELLY FROM GELATINE.
Ingredients.—2½ ozs. of loaf gelatine, 1 quart of water, the whites and shells of 2 eggs, 1 lemon, ¼ of a pint of malt vinegar, 1 tablespoonful of tarragon vinegar, 1 onion, carrot, 2 or 3 strips of celery, a bouquet-garni (parsley, thyme, bay-leaf) 10 peppercorns, 1 teaspoonful of salt.
Method.—Whip the whites of eggs slightly, pare the lemon rind as thinly as possible, and strain the juice. Put them with the rest of the
