1 envelope Knox Unflavored Gelatine
2½ cups clear beef stock[6]
1 medium tomato, fresh or canned
1½ tablespoons tomato paste
2 tablespoons tarragon vinegar
½ bay leaf
3 peppercorns
½ teaspoon salt
1 crushed egg shell
Sprinkle gelatine on ½ cup cold beef stock to soften. Combine the remaining stock, tomato, tomato paste, vinegar, spices, salt, and egg shell. Heat to boiling, stirring constantly, over low heat. Remove from heat. Add softened gelatine and stir until thoroughly dissolved. Let stand 10 minutes. Strain through fine sieve covered with a damp cloth. Serve hot, or chilled to soft jelly consistency.