4 lbs. of strung knuckle of veal.
3 lbs. of strung knuckle of beef.
3 lbs. of veal bones, well broken up.
3 calf’s feet, boned and [blanched].
½ lb. of fresh pork rind, well [blanched] and with fat removed.
Mode of Procedure.—Put the meats in a very clean and well-tinned stockpot or stewpan. Add eight quarts of cold water, boil, and skim after the manner indicated under [No. 1]. Having well skimmed the stock add one oz. of salt, put it on the side of [60] ]the fire, and let it boil gently for four hours. Then remove the meat, taking care not to disturb the stock. Carefully remove the fat, and garnish with one-half lb. of carrots, six oz. of onions, two oz. of leeks, a stick of celery, and a large faggot. Put the whole back on to the fire and cook gently for a further two hours. Strain through a sieve into a very clean basin and leave to cool.
Clarification of Aspic.—When the stock, prepared according to the above directions, has cooled, the grease that has formed on its surface should be removed. Then pour off gently into a stewpan of convenient size in such a way as to prevent the deposit at the bottom of the basin from mixing with the clear liquor. Test the consistence of the aspic, when it should be found that the quantities given above have proved sufficient to form a fairly firm jelly. If, however, this be not the case, a few leaves of gelatine steeped in cold water should be added, being careful not to overdo the quantity. Now add to the stock two lbs. of lean beef (first minced and then pounded together with the white of an egg), a little chervil and tarragon, and a few drops of lemon-juice. Place the saucepan on an open fire, stir its contents with a spatula until the liquid begins to boil, remove it from the fire, and place it on the side of the stove, where it may boil gently for half an hour.
At the end of this time take the saucepan off the fire and remove what little grease has formed on the aspic while cooking. Strain through a serviette stretched and fastened across the legs of an overturned stool, and let the aspic fall into a basin placed between the legs. Ascertain whether the liquid is quite clear, and if, as frequently happens, this be not the case, what has already been strained should once more be passed through the serviette, renewing the operation until the aspic becomes quite transparent.
Flavouring the Aspic.—The aspic obtained as above is limpid, has an agreeable savour, and is the colour of fine amber. It now only requires flavouring according to the tastes of the consumer and the purpose for which it is intended. For this operation it should be allowed to become quite tepid, and the following quantities of choice wine are added to it, viz.:—
If the wine is of a liqueur kind, such as Sherry, Marsala, Madeira, &c., one-fifth pint per quart.