1218. ASPIC JELLY.
TAKE about thirty pounds of knuckle of fresh veal, wash the meat
in plenty of water, and put it into a stock-pot with four hens and
eighteen calves'-feet, previously blanched and parboiled in water for ten
minutes; fill up the stock-pot with about four gallons of spring water,
and set it on a stove-fire to boil; as the scum rises to the surface re-
move it with a skimmer, and keep pouring in small quantities of
cold water, to check the boiling occasionally, so as to enable the albumen
(which forms the white scum), when effectually dissolved by the heat
of the water, to be thrown up in larger quantities than would be the
case if the process is hurried; otherwise the aspic so prepared would
be more difficult to clarify. The aspic being well skimmed, should
then be garnished with four carrots, three large onions stuck with two
cloves each, four heads of celery, two cloves of garlic, a large sprig of
parsley and green-onions, with two bay-leaves, and a large sprig of
thyme; four blades of mace and a tea-spoonful of peppercorns. Next
set the stock-pot down by the side of the stove-fire, to boil very gently
for about six hours; all the grease should then be carefully removed
from the top, and the aspic strained through a broth napkin into large
kitchen basins, and put away in the larder to cool. When the aspic
has become firm, scrape off the grease from the surface, and run a
little boiling water upon the top, to wash away any that remains,
throw this water off, and with a clean cloth absorb all the remaining
moisture. The aspic must now be put into a large stewpan, and set
to boil on a brisk stove-fire, and then removed to the side that it may
throw up its scum for ten minutes; this should be removed as it rises,
and the aspic set afterwards to be allowed partially to cool preparatory
to its being clarified; for which purpose, put into a stewpan the whites
of six eggs, four whole eggs, about one pound of fresh veal, as much
game or fowl, perfectly free from bones, sinews, or fat, and thoroughly
pounded in a mortar; to these add a bottle of French or Rhenish
white wine, and a little spring water; whisk the whole well together
until thoroughly mixed, then add this preparation to the aspic, and
continue whisking the whole together over a brisk stove-fire until they
begin to coagulate; then immediately pour in the juice of
six lemons mixed with a little spring water, and remove the aspic to
the side of the stove-fire; put the lid on the stewpan, place some live
embers of charcoal upon it, and leave it to simmer very gently for
about half an hour. Next, pour it into a flannel jelly-bag, prepared
in the usual way to receive it, and keep pouring the jelly through the
bag for a few minutes, when it will become perfectly bright; then
allow it to run into the basin until the whole has passed. Pour the
aspic into deep sautapan's or stewpans, and set it in the larder to be-
come firm. Care should be taken throughout the process to avoid
putting anything into the aspic that would be likely to prevent it
from becoming of a pale straw colour; half may be coloured of a
darker shade, by mixing in with it a few drops of caramel or brown-
ing.*
Previously to mixing the aspic, &c., with the aspic, a small quantity
should be put into a dariole-mould upon the ice to prove its strength,
as although it is necessary (especially during hot weather), that all
jellies should contain a large proportion of gelatine, yet, if this pre-
dominate, the jelly becomes very difficult to clarify.
* This is made by baking some sugar in a small copper pan, and allowing it to boil down very gradually over a slow fire, until it becomes a very dark brown in colour; some cold water must then be added to melt the caramel, and after it has boiled up, it should be kept in a small bottle for use.