Aspic Jelly.
- Ingredients—1 oz. packet of gelatine.
- 1 pint of good stock.
- ¼ pint of taragon vinegar.
- ¼ pint of sherry.
- A small carrot, turnip, and onion.
- A sprig of parsley, thyme, and marjoram.
- 2 bay leaves.
- 3 cloves.
- 1 dozen peppercorns.
- A piece of celery.
- A blade of mace.
- A clove of garlic.
- 1 shalot.
- The whites and shells of 2 large eggs.
- Salt to taste.
Method.—Soak the gelatine in the stock.
Then add all the other ingredients and clarify (see [To clear Jellies]).